- 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
- 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
Reviews forGalbani Skillet Lasagna
"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!"
"Looks good, going to try it."
"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!"
"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."
"Do you boil the noodles first before adding to the skillet?"