Cheesy Skillet Mushroom & Sausage Lasagna
- 1 tablespoon olive oil
- 8 ounces mixed mushrooms, finely chopped
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 3/4 pounds mild Italian sausage
- 1 (28-ounce) can diced tomatoes
- 2 teaspoons oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 ½ cups part-skim ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- ¼ cup finely chopped basil, plus more for garnish
- Pinch of freshly ground black pepper
- 1 (9-ounce) package no cook lasagna noodles
- Preheat oven to 375°F.
- Warm olive oil in a 10-inch or 12-inch cast iron skillet over medium heat. Cook the mushrooms, onion and garlic until softened, 5 to 6 minutes. Add sausage and cook until no longer pink, about 5 minutes. Use the back of a wooden spoon to break the sausage into small pieces as you cook.
- Stir in the diced tomatoes, oregano, ½ teaspoon salt, and red pepper flakes. Raise heat to high to bring the mixture to a boil, then reduce to medium-high heat and continue cooking until the sauce has thickened and is no longer liquidy, 8 to 10 minutes. Remove the skillet from heat.
- Meanwhile, mix together the ricotta, ¾ cups mozzarella, parmesan, basil, black pepper, and remaining ½ teaspoon salt in a medium bowl.
- Transfer three-fourths of the tomato sauce to a bowl and set aside. Spread the remaining sauce evenly over the bottom of the skillet. Place about 4 noodles over the sauce, breaking them and overlapping them as needed to form a layer. Spread one-third of the ricotta mixture over the noodles.Repeat the layering two more times with the tomato sauce, noodles and ricotta. Finish by topping the ricotta mixture with a final layer of noodles, and covering them with the remaining tomato sauce and ¾ cup mozzarella.
- Tent the skillet loosely with foil, being sure not to touch the cheese. Transfer the skillet to the oven and bake for 20 minutes, then remove the foil and bake until the mozzarella is gooey and lightly golden, 5 to 7 additional minutes.
- Allow the lasagna to rest for at least 10 minutes before slicing. Cut into 6 to 8 pieces and serve with freshly torn basil.
Make a vegetarian lasagna by cutting out the sausage and using 1 full pound of mushrooms in it's place.
What others are saying
Jennifer Ingram says:
Amazing how much better it tastes when you have fewer dishes to cleanup! For my vegetarian husband, I used veggie grounds in place of the sausage and bumped up the garlic and spices to make up for the sausage seasoning. The mushrooms really packed in some meaty texture, especially using Portabellos. Very satisfying!