So I’m a tad bit late to the party, but I attended the very first Fiesta Friday, so that excuses my tardiness, right? 😉
Two years ago, Angie (The Novice Gardender) started Fiesta Friday, and the partying hasn’t stopped since! I haven’t posted a recipe in quite some time, but I decided I couldn’t show up to the 100th anniversary party empty handed.
Here is my recipe for an easy one skillet lasagna. To make this a vegetarian dish, simply omit the sausage and replace with veggies of your choice (mushrooms and spinach are my favorite swap; if using spinach, add it to the skillet at the very end to prevent overcooking).
One Skillet Lasagna
- 1 tbsp olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tsp crushed red pepper flakes
- 1 lb. fresh Italian sausage
- 4 cups marinara sauce (homemade or your favorite brand)
- 1/2 cup water
- 1/2 cup ricotta cheese
- 1/2 cup parmesan cheese, freshly grated
- 3 cups gemelli pasta, uncooked
- marinated fresh mozzarella balls, halved
- salt and pepper, to taste
- torn basil leaves, for garnish
Heat olive oil in a large casserole pan. Saute the onion until lightly browned. Add the Italian sausage and cook until well browned. Add the garlic and red pepper flakes. Saute for another 30 seconds to one minute, being careful not to let the garlic and spice burn.
Stir in the marinara sauce and water and bring to a simmer. Add the ricotta, parmesan, and pasta and stir to combine. Cover and simmer on med-low heat until pasta is al dente, 15-20 minutes. Taste and adjust the seasoning with salt and pepper.
Scatter halved mozzarella balls over skillet and broil on high heat for 3-4 minutes, or until cheese has melted. Garnish with torn basil leaves and serve with warm, crusty bread. Enjoy!