deconstructed lasagna (or skillet lasagna)

this may be as good as the ravioli lasagna – in half the time and much easier!!

deconstructed lasagna (or skillet lasagna)

adapted from pink parsley

total time: 45 min | serves: 4-5

what you need:

  • 1 lb hot italian sausage, casings removed
  • 1 onion – chopped fine
  • 2 garlic cloves – minced
  • 2 cans diced tomatoes
  • 1 can tomato sauce
  • 2 tablespoons grated Parmesan cheese
  • handful of lite shredded Mozzarella cheese
  • 1 pckg skim ricotta cheese (15 oz)
  • 10 lasagna noodles – broken into 2-3 inch pieces
  • bunch of spinach, chopped
  • salt, pepper, red pepper, italian seasoning
  • basil to garnish
get it done:
  • heat oil in a skillet over medium heat and toss onions and salt until softened. stir in the seasonings.

  • add ground beef and stir until no longer pink (ab 4-5 minutes)
  • scatter the pasta in the skillet and pour the tomatoes over the top. stir – and increase heat to med-high and cover.

  • stir often until the pasta is tender (about 20 minutes) – keep stirring to make sure the pasta doesn’t clump together or stick to your pan.
  • add spinach at the last minute when pasta is cooked.
  • add scoops of the ricotta over the noodles. add in mozzarella and parmesan. cook about 2-3 minutes until the mixture is thick
  • serve immediately with basil and some garlic bread!

note: you can stick this in the broiler with the cheese so it browns and crisps a bit.

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