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Skillet Lasagna

Source of Recipe


From "Cover and Bake" by the editors of Cook's Illustrated






List of Ingredients



• 1 Tbsp olive oil
  
• 1 pound sweet Italian sausage, removed from its casing
  
• 1 medium onion, chopped coarsely
  
• 1 medium red bell pepper, stemmed, seeded and coarsely chopped
  
• 2 medium cloves garlic, minced
  
• 1/2 tsp kosher salt
  
• 1/4 tsp ground black pepper
  
• 3 cans (14.5 ounces each) diced tomatoes, drained (juices reserved)
  
• 6 ounces oven-ready lasagna noodles, broken up to equal 4 cups
  
• 4 ounces part-skim mozzarella cheese, shredded (about 1-1/3 cups)
  
• 3 Tbsp finely chopped fresh basil leaves, divided
  
• Freshly grated Parmesan cheese
  






Instructions



1. Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add sausage, breaking the meat into small pieces with a spatula, and fry until lightly browned and cooked through, about 5 to 7 minutes. Using a slotted spoon, transfer sausage to a paper towel-lined plate.
   
   
2. Pour off all but 1 tablespoon of fat from skillet and return to medium heat until shimmering. Add onion, bell pepper, garlic, salt and pepper. Cook until vegetables begin to soften, about 4 minutes. Add the tomatoes. Combine tomato juices with enough water to measure 2-1/2 cups, and add to the pan with the pasta, sausage, and 1-1/2 tablespoons basil. Cover, reduce heat to low, and cook, stirring occasionally, until pasta is tender, about 20 minutes.
   
   
3. Remove skillet from heat and sprinkle mozzarella over the top. Cover and let stand, off heat, for 3 minutes. Sprinkle with basil and serve immediately with grated Parmesan on the side.
   
   Serves 4 to 6