Friday, November 6, 2009

Skillet Lasagna

adapted from a Pampered Chef recipe


1 jar marinara sauce
3 c. water
8 oz lasagna noodles
1 lb bulk Italian sausage or sausage links, casings removed
2 garlic cloves, pressed
2 oz Parmesan cheese
2 tbsp chopped fresh parsley, divided
1 c. fresh whole milk ricotta cheese (about 8 oz)
1/2 c. shredded mozzarella cheese
1/4 tsp coarsely ground black pepper
Additional grated Parmesan cheese (optional)


Combine sauce and water in large skillet. Cover; bring to a boil. Meanwhile, break noodles crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally. As noodles cook, place sausage into a different skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles. Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.
Meanwhile, grate Parmesan cheese. Chop parsley using Santoku Knife; set aside 1 tbsp parsley for garnish. Combine cheeses, remaining parsley and black pepper in medium bowl. Scoop cheese mixture over noodles in dollups. Cover skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.
To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.
Yield: 6 servings

Cook’s Tips: Wrapping lasagna noodles in a clean kitchen towel before breaking into quarters prevents them from scattering around your countertop.

The attractive ruffled edge of regular lasagna noodles add to this dish's visual appeal. No-boil noodles can be used instead of the regular lasagna noodles, if desired. Reduce cooking time of noodles to 10-12 minutes; proceed as recipe directs.

Fresh whole milk ricotta cheese is preferred in this recipe for its smooth texture. Look for fresh ricotta cheese at the deli. Drain off excess liquid before using.

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