Food, Savory
Comments 59

One Skillet Lasagna for Fiesta Friday #100

So I’m a tad bit late to the party, but I attended the very first Fiesta Friday, so that excuses my tardiness, right? ๐Ÿ˜‰

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.

Thanks for bringing so many wonderful bloggers together, Angie. You’re the hostess with the mostest. Also, a big thank you to this week’s co-hosts: Judi, Mollie, Steffi, and Suzanne!

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).

LasagnaSKillet-1

LasagnaSKillet-2

LasagnaSKillet-3

One Skillet Lasagna

Ingredients: ย LasagnaSKilletmini-3

  • 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 cupsย gemelli pasta, uncooked
  • marinated fresh mozzarella balls, halved
  • salt and pepper, to taste
  • torn basil leaves, for garnish

Directions:

Heat olive oil in a large casserole pan. Saute the onion until lightlyย browned. Add the Italian sausage and cook until well browned.ย  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,ย 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!

 

 

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59 Comments

  1. It’s wonderful Patty and delicious and I so envy your skills with the camera those photos are amazing. Thank you for bringing to the party and you are not late!! Happy New Year.

  2. I was with you on Fiesta Friday #1. So glad you stopped by Patty and brought a yummy pasta dish to the big party. I miss your food posts and you but continue to enjoy your amazing photography. Are you still teaching? Happy New Year and only the best in 2016 ๐Ÿ™‚

    • Oh yes, I’m still teaching, Judi. School resumes on Monday and I’ll probably go kicking and screaming. Two weeks left of this semester, then we start brand new classes the third week of January. It’ll be crazy busy!

  3. Ooh this looks so yummy and loved that you used gemelli — much prettier than penne ;). One-pan dishes are the best! Happy New Year!

  4. With three differing types of cheese this has to be delicious. And I like the vegetarian sub.
    Missing your food posts. Even though I do love your photography posts.
    Have a great time at the party. Grief, I haven’t been back since one of my outfits malfunctioned!

    • Hi Johnny! Hahah, you know, I was reminded of the early FF days and your outfits when typing up this post. Can you believe that was two years ago?!?

  5. What a great recipe, Patty! I am such a big fan of pasta and lasagna, so this is perfect for me! ๐Ÿ™‚

  6. Hey, it’s Patty and Pasta! Always a great combo! GREAT to see you at the fiesta, Patty. Lord knows we’ve missed you. And how nice of you to bring such a yummy dish. We love pasta, and any one-skillet meal in my house! Happy New Year, my friend! XOXO

  7. Cheese, sausage, tomato and pasta. What’s not to love!!!! Looks and sounds great. Have you ever thought of specializing in food styling and photography?

    • Oh, I’m not so great at the food styling part. That’s hard! I have always wanted to take a workshop on food styling. I think it’d be so fun.

      • I think you did a great job here. Workshops can be great fun. Just be careful about props. I have noticed that quite a few food stylists are all using the same props. Like they all did similar courses. But then everyone’s images look the same. More important to develop your own style after tuition. I really like your spoon shot. You see the food. It tells the story of the dishing up, but you have included the skillet handle in the background to show the pan, draw the eye around the image but is out of focus enough to not be a distraction from the main focus.

      • I agree with the props! I think I’m more simple with my style overall, and it affects my food photography as well. I prefer simple, clean shots of food. Thanks for the positive feedback. What a nice comment to start my day!

  8. Beautiful photography Patty, and a wonderful dish for the Fiesta. Perhaps you can write a post to give us some tips on food photography ๐Ÿ™‚

  9. Oh gosh I haven’t attended fiesta Friday since somewhere at the very beginnings. So rude of me, I really should go again, they are so much fun. Patty, is that where we met? Lovely recipe you have here! I should be trying it soon xx

  10. Well, I am glad you decided to come, and what a great recipe! I know my folks will love it – and all the flavor without all the fussiness!

    Thanks for bringing this to Fiesta Friday and have a very happy New Year! Iโ€™ll be pinning to our FF board just in case no one else has yet! ๐Ÿ™‚

  11. This looks delicious! So glad you stopped by, Patty, as otherwise I would not have seen your beautiful blog! I hope 2016 brings you happiness and success, and many more Fiesta Friday posts for us ๐Ÿ˜‰
    Ginger x

  12. petra08 says

    I love one skillet cooking.and your lasagna sounds great! Happy 2016 ๐Ÿ™‚

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