Skillet Lasagna

Culinary and Brand Director from Kowalski’s Markets, Rachael Perron, creates a Monday Night Meal that’s a staple in many families.  But this lasagna is made in a skillet!

Skillet Lasagna
serves 6

1 tbsp. Kowalski’s Extra Virgin Olive Oil
1 lb. ground Italian sausage
2 tsp. minced fresh garlic
2 tsp. Kowalski’s Signature Pizza Seasoning
½ cup dry red wine
1 tsp. Kowalski’s Organic Beef Broth Base, dissolved in 1 cup water
16 oz. Kowalski’s Signature Pomodoro Sauce
14 oz. can Kowalski’s Italian Peeled Tomatoes
8 curly lasagna noodles (not no-boil noodles), broken into 1″ pieces
1 ½ cups shredded mozzarella cheese
1 cup whole-milk ricotta cheese

  1. Heat oil in a large skillet over medium heat.
  2. Add sausage; cook and crumble until meat is no longer pink (6-8 min.).
  3. Add the garlic and pizza seasoning; cook and stir 1 min.
  4. Stir in wine; cook 1 min.
  5. Stir in broth, sauce and tomatoes; cook and stir about 1 min., breaking up tomatoes with a spoon.
  6. Add noodles, pushing them under the surface of the liquid.
  7. Cook and stir occasionally until noodles are tender, keeping as many of the noodles submerged in liquid as possible (if needed, add a bit of hot water to keep noodles covered). Stir to keep noodles from sticking to one another.
  8. When noodles are done, stir in about ½ of the mozzarella cheese until melted (about 1 min.).
  9. Dollop the ricotta cheese over the lasagna with a spoon; do not stir. Top with remaining mozzarella.
  10. Place skillet under a preheated broiler until the cheese is golden-brown in spots (about 2 min.). Let stand at least 5 min. before serving.
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