Skillet lasagna
Recipe by Courtney Glantz
½ onion, diced
½ teaspoon salt
pepper, to taste
4 cloves garlic, minced
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
1 lb. chicken Italian sausage, crumbled
10 lasagna noodles, broken into 2-inch lengths (I used whole wheat)
2 (19 oz.) cans diced tomatoes
¾ cup shredded mozzarella cheese
½ cup grated parmesan
¾ cup cottage cheese
3 tablespoons minced fresh basil
1. Heat a large non-stick (or cast iron) skillet over medium heat. Add a small bit of oil, onions, salt, and pepper. Cook, stirring occasionally, until onions have softened.
2. Add garlic, basil, oregano, and parsley. Cook for 30 seconds, just until fragrant.
3. Add sausage, and cook until no longer pink. Drain fat, if needed.
4. Add lasagna noodles to skillet. Top with tomatoes and their juices. Bring to a simmer.
5. Cover and simmer, stirring often, until pasta is tender (20-25 minutes).
6. When pasta is tender, remove from heat. Stir in half of mozzarella and parmesan, and ¼ cup cottage cheese.
7. Smooth top and dollop with spoonfuls of remaining ½ cup cottage cheese. Sprinkle remaining mozzarella and parmesan over all.
8. Place under a pre-heated broiler until cheese is browned and bubbling.
9. Remove from oven. Let cool for 5-10 minutes. Sprinkle with fresh basil just before serving
main courses, pasta February 11, 2016 15:36
Author a-life-from-scratch.com
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