One-Pot Stovetop Lasagna

Like everyone else, being at home means more opportunities to cook nourishing and delicious food for my family. Also, time to go down rabbit holes of recipes featured on Instagram, to cooking blogs, to lists of best recipes. Here’s a version of a recipe I found on Food52. It’s quick and easy and tastes amazing.

Here’s what you need:

1 tablespoon olive oil

1 pound Italian sausage (if encased, then casings removed)

1 yellow onion, diced

2-3 cloves garlic, minced, or one tablespoon of garlic paste

crushed red pepper (a pinch, or more, depending on how spicy you want it)

1 teaspoon dried oregano

1 28-ounce can crushed tomatos

1 jar pasta sauce (any tomato-based variety you like)

9 ounces no-boil lasagna noodles

3/4 cup ricotta cheese

handful of torn basil leaves

8 ounces fresh mozzarella, sliced thin and patted dry

Here’s what you do:

1. In a high-sided pan with at least a 3-quart capacity and a lid, heat the olive oil over high heat. Add the sausage, stirring often and breaking up the meat until it browns, about 5 minutes.

2. Remove the meat from the pan, leaving as much oil in the pan as possible. Add the onion, garlic, and crushed red pepper, and cook for about 7 minutes, until the onion becomes translucent.

3. Add the meat back to the pan, along with the oregano, tomatoes, and tomato sauce. Simmer for about five minutes.

4. Break the lasagna noodles in half. Nudge half of them under the sausage, trying not to press them to the bottom of the pan so they don’t burn. Place the rest over the top of the sauce, and then use a spoon to push them down under the sauce. Simmer for about 12 minutes so the noodles get tender.

5. Dollop the ricotta cheese over the top of the sauce, and swirl slightly to melt some into the sauce. Sprinkle with the basil. Then arrange the fresh mozzarella slices on top. Simmer, covered, another 5 minutes, until cheese gets melty.

6. Let sit for about 10-15 minutes and then serve.


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