Thanks to refrigerated pasta sheets, this No-Boil Skillet Lasagna is quick to assemble so you can enjoy it even on busy weeknights.
No-Boil Skillet Lasagna
Makes 6 to 8 servings
Ingredients
- 2 tablespoons olive oil
- 2 cups diced yellow onion
- 1 tablespoon tomato paste
- 1 tablespoon minced garlic
- 1½ teaspoons kosher salt, divided
- 1 teaspoon Italian seasoning, divided
- ¾ teaspoon ground black pepper, divided
- ⅛ teaspoon crushed red pepper
- 1 pound ground mild Italian sausage
- 1 (28-ounce) can crushed fire-roasted tomatoes
- 1 (14-ounce) can diced fire-roasted tomatoes
- 2 tablespoons chopped fresh basil
- 1 (15-ounce) container whole-milk ricotta cheese
- ¾ cup grated Parmesan cheese, divided
- 1 large egg
- 6 sheets refrigerated no-boil lasagna noodles, each cut into quarters
- 2 cups shredded Italian cheese blend, divided
- Garnish: sliced fresh basil
Instructions
- Preheat oven to 375°.
- In a 12-inch cast-iron skillet, heat oil over medium heat. Add onion; cook, stirring occasionally, until just soft, 5 to 7 minutes. Stir in tomato paste, garlic, 1 teaspoon salt, ½ teaspoon Italian seasoning, ½ teaspoon black pepper, and red pepper; cook until tomato paste is browned, about 1 minute.
- Add sausage; cook, stirring frequently, until sausage is crumbly, 5 to 7 minutes. Stir in all tomatoes and basil; bring to a boil. Reduce heat, and simmer, stirring frequently, until sauce is slightly reduced, about 15 minutes. Transfer sauce to large bowl.
- In a medium bowl, whisk together ricotta, ½ cup Parmesan, egg, remaining ½ teaspoon salt, remaining ½ teaspoon Italian seasoning, and remaining ¼ teaspoon black pepper.
- In same skillet, spread 1 cup meat sauce in bottom. Top with 8 noodle pieces in a single layer, overlapping as needed. Spread one-third of ricotta mixture onto noodles. Spread one-third of meat sauce onto ricotta mixture; sprinkle with ½ cup cheese blend. Starting with noodles, repeat layers twice. Sprinkle with remaining ½ cup cheese blend and remaining ¼ cup Parmesan.
- Bake until cheese is melted and top is lightly browned, 35 to 40 minutes. Let stand for 10 minutes before serving. Garnish with basil, if desired.
