Skillet Broken Lasagna
Want all the big, irresistible flavours of a lasagna without fussing over layers of sauce, noodles and cheese? We’ve got you.
Ingredients
- 1 can 796mL plum tomatoes
- ⅔ cup water
- 1½ tbsp extra-virgin olive oil
- ½ onion chopped
- 450 g mild Italian sausage or mix of sausage and ground beef casings removed
- 4 cloves garlic minced
- 3 tbsp tomato paste
- ¾ tsp kosher salt
- ½ tsp crushed hot pepper flakes
- ½ cup basil leaves
- ½ cup finely grated Parmesan divided
- ½ box dried lasagna noodles about 225 g, broken into 2-3 inch (5- to 7.5-cm) pieces
- 1¼ cups shredded mozzarella or 1 large ball mozzarella in water sliced and pat dried
- Basil leaves for garnish optional
Instructions
- In bowl, using hands, squish tomatoes. Add ⅔ cup water to can, swirling to catch the tomato juices, and add to bowl.
- In large, deep oven-safe skillet, heat oil over medium-high; cook onion, stirring, until softened, about 3 minutes. Add sausage and garlic; cook, stirring and breaking up sausage with wooden spoon, until no longer pink, about 5 minutes.
- Stir in tomato paste, salt and crushed hot pepper flakes; cook, stirring, for 2 minutes. Stir in tomatoes and basil. Reduce heat to medium; cook, stirring occasionally, until slightly reduced, 8 to 10 minutes. Stir in ¼ cup of the Parmesan.
- Add noodles, stirring to submerge in the sauce. Cover and cook over medium-low heat, stirring occasionally to prevent sticking, until noodles are tender, 18 to 20 minutes.
- Sprinkle with clumps of mozzarella and remaining Parmesan, and broil in oven until cheese is melted and golden, 2 to 3 minutes. Let stand for 5 minutes before serving. Serve with basil (if using).
Notes
Tip: Don’t know when to use canned whole tomatoes instead of canned diced tomatoes? Whole tomatoes give you more options— you can chop, crush or purée them as needed— while diced tomatoes are more limiting and don’t break down as well during cooking.