Galbani Skillet Lasagna Recipe

4.5 5 6
Galbani Skillet Lasagna Recipe
Galbani Skillet Lasagna Recipe photo by Galbani® Cheese
Publisher Photo

Galbani Skillet Lasagna Recipe

Read Reviews
4.5 5 6
Publisher Photo
Recipe courtesy of Galbani Cheese
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 40min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 40min.

Ingredients

  • 15 oz. Galbani® Ricotta cheese
  • 8 oz. Galbani® Mozzarella cheese, thinly sliced
  • 2 Tbsp. extra virgin olive oil
  • 3/4 lb. Italian sausage, casing removed
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 jar 14 oz. tomato or marinara sauce
  • 1 1/4 cup water
  • 1 Tbsp. parsley, dried
  • 1 Tbsp. oregano, dried
  • 1 egg
  • 1/2 cup Parmesan, grated
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 1/2 cups lasagna noodles, crumbled
  • 1/3 cup basil, chopped

Directions

Preheat oven to 400°F. Heat the olive oil in a heavy skillet or Dutch oven over medium heat.
Add the sausage, onion and green pepper and cook, stirring occasionally, until the sausage is browned and the vegetables are tender (about 5 to 7 minutes). Drain any excess fat.
Add the garlic and cook until fragrant, about 30 seconds.
Add tomato sauce and water, stirring to combine. Heat through and set aside. In a small bowl combine parsley, oregano, ricotta, egg and 1/4 cup of Parmesan cheese.
Season with salt and pepper, stirring to incorporate.
Spread 1/3 of the sausage sauce on the bottom of a 10-inch ovenproof skillet (non-stick or cast-iron).
Top with 1/4 of the noodles, drop 1/3 of cheese mixture by rounded tablespoons on top of pasta.
Repeat and assemble two more layers, ending with noodles and sauce.
Spread thinly sliced mozzarella over the top and sprinkle with remaining Parmesan cheese.
Cover tightly with foil. Bake 35 to 40 minutes.
For a crispy top remove foil for the last 5 to 10 minutes.
Let rest 10 minutes before cutting into wedges.
Sprinkle with fresh basil leaves.
Serve. Yield: 8 servings
Originally published as Galbani Skillet Lasagna in Galbani® Cheese 2017

  • 15 oz. Galbani® Ricotta cheese
  • 8 oz. Galbani® Mozzarella cheese, thinly sliced
  • 2 Tbsp. extra virgin olive oil
  • 3/4 lb. Italian sausage, casing removed
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 jar 14 oz. tomato or marinara sauce
  • 1 1/4 cup water
  • 1 Tbsp. parsley, dried
  • 1 Tbsp. oregano, dried
  • 1 egg
  • 1/2 cup Parmesan, grated
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 1/2 cups lasagna noodles, crumbled
  • 1/3 cup basil, chopped
  1. Preheat oven to 400°F. Heat the olive oil in a heavy skillet or Dutch oven over medium heat.
  2. Add the sausage, onion and green pepper and cook, stirring occasionally, until the sausage is browned and the vegetables are tender (about 5 to 7 minutes). Drain any excess fat.
  3. Add the garlic and cook until fragrant, about 30 seconds.
  4. Add tomato sauce and water, stirring to combine. Heat through and set aside. In a small bowl combine parsley, oregano, ricotta, egg and 1/4 cup of Parmesan cheese.
  5. Season with salt and pepper, stirring to incorporate.
  6. Spread 1/3 of the sausage sauce on the bottom of a 10-inch ovenproof skillet (non-stick or cast-iron).
  7. Top with 1/4 of the noodles, drop 1/3 of cheese mixture by rounded tablespoons on top of pasta.
  8. Repeat and assemble two more layers, ending with noodles and sauce.
  9. Spread thinly sliced mozzarella over the top and sprinkle with remaining Parmesan cheese.
  10. Cover tightly with foil. Bake 35 to 40 minutes.
  11. For a crispy top remove foil for the last 5 to 10 minutes.
  12. Let rest 10 minutes before cutting into wedges.
  13. Sprinkle with fresh basil leaves.
  14. Serve. Yield: 8 servings
Originally published as Galbani Skillet Lasagna in Galbani® Cheese 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGalbani Skillet Lasagna

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
delowenstein User ID: 3766053 276465
Reviewed Oct. 19, 2017

"I did not have the Galbani brand of Mozzarella cheese or Ricotta cheese-I'd used a different brand of Mozzarella cheese. I used a store brand of Ricotta cheese, but in the 15-oz. measurement called for and I used 1 lb. of sweet Italian sausage. I had 2 cups of lasagna noodles which I'd crumbled, but I didn't have enough for the 1/2 cup, so I crumbled 1/2 cup of egg noodles. I found this dish to be delicious!"

MY REVIEW
valerie User ID: 9275244 276426
Reviewed Oct. 17, 2017

"Looks good, going to try it."

MY REVIEW
Suzanne User ID: 9284975 276423
Reviewed Oct. 17, 2017

"This was really delicious! The lasagna noodles cook in the sauce/other ingredients-no need to pre-boil. I added mozzarella to each layer. Also, the instructions needed a small bit of tweaking (in my opinion). The recipe states that the sauce needs to be divided into thirds, but that doesn’t account for covering the top layer. I just “fudged it” in the end so I could make sure there was enough sauce to cover the entire concoction. All in all, a great meal for a busy evening!"

MY REVIEW
Anne Bernadette User ID: 5097561 276399
Reviewed Oct. 17, 2017

"In answer to Janine, the recipe states to use "crumbled" lasagna. "Crumble" means to "break into pieces." The word "break" or "crumble" would not be used with a soft item such as a cooked pasta noodle. Hope this helps."

MY REVIEW
Janine User ID: 9136094 276384
Reviewed Oct. 17, 2017

"Do you boil the noodles first before adding to the skillet?"

Loading Image