Skillet Lasagna
Get this one on the table tonight! Easy and oh, so crowd pleasing! Made right in the skillet, this delicious lasagna is hard to beat. Note, I used an 14” skillet for mine. If you want to make for a smaller family or have a smaller skillet, simply half the recipe and use smaller sized cans for the tomatoes and paste.
Serves 6-8
Ingredients:
3 Tbsp olive oil
1 shallot, minced
3 cloves garlic, minced
1 1/2 lbs ground turkey
1 1/2 lbs ground sausage
2 tsp kosher salt
1/2 tsp black pepper
1 1/2 tsp fennel seed
1 1/2 tsp dried oregano
1/2 tsp red pepper flakes
28 oz crushed tomatoes, undrained
12 oz can tomato paste
1 box flat, oven ready, lasagna noodles
16 oz ricotta cheese
2 cups shredded mozzarella
To Serve:
Fresh basil
Directions:
Heat oven to 350 degrees.
Heat a large cast iron or regular, oven safe skillet, roughly 12” or large in diameter, over medium high heat. Add olive oil and shallot. Cook 3-4 minutes or until starting to soften.
Add garlic, turkey, sausage, salt, pepper, fennel seed, dried basil and red pepper flakes. Cook 5-7 minutes, mixing regularly to incorporate flavors. Note that meat won’t all be fully cooked before moving on to next step.
Add tomatoes and tomato paste. Mix well to incorporate. Turn heat down to medium. Cook 5-7 more minutes.
Use a small bowl and remove 2/3 of mixture. Set aside momentarily. Use a spatula to spread remaining 1/3 of mixture into a thin layer on bottom of pan. Top with a thin layer of lasagna noodles. Be careful not to overlap too much but cover as much of pan as possible. Top with 1/2 of meat and tomato mixture that was set aside. Top with dollops of ricotta, using half of the ricotta on this layer. Top with 1 cup of shredded mozzarella. Repeat one more set of layers (noodles, meat sauce mixture, ricotta and mozzarella).
Gently tent pan with foil. Cook for 25 minutes in oven. Remove foil and cook 5 more minutes or until cheese is fully melted.
Let sit 5 minutes. Garnish with fresh basil and serve.
