Cheesy Skillet Mushroom and Sausage Lasagna
- 1 tablespoon olive oil
- 8 ounces mixed mushrooms, finely chopped
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- ¾ pound mild Italian sausage
- 1 (28 ounce) can diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1½ cups part-skim ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- ¼ cup finely chopped basil, plus more for garnish
- pinch 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 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 diced tomatoes, oregano, ½ teaspoon salt, and red pepper flakes into sausage mixture. 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 cheese, Parmesan cheese, 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 cheese.
- 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.
You can easily make this a vegetarian lasagna by omitting the sausage and using one full pound of portabella, cremini or shiitake mushrooms in its place. Thanks to the meaty flavor of the mushrooms, you'll never even miss the pork, but add a little extra oregano and garlic to make up for the lack of Italian seasoning.
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!
Jessica Scott says:
This skillet lasagna is so yummy! It's super easy to build in the cast iron. There's so much flavor and it's so filling. One of my favorite comfort food recipes!