No fiddling. No layering. Just classic lasagna flavors in a single skillet! Oh hey, that means the Sausage Lasagna Bake is no-mess either! That’s the beauty of one-dish meals… well, one of the beauties. The other, as anyone who eats Sausage Lasagna Bake can attest, is the savory, spicy flavor! Plenty of pork sausage, bright tomatoes, tender noodles, and lots of melty, creamy, and tangy cheeses just make the most scrumptious sense together! It’s a win all around!
Ingredients
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, casings removed
- 2 cloves garlic, chopped
- 2 cups chicken stock
- 2 cups marinara sauce, store-bought or homemade
- 1 (14.5-ounce) can diced tomatoes, drained
- 8 ounces lasagna noodles, broken into large pieces
- 2/3 cup fresh basil, roughly chopped, plus whole basil leaves, to taste, for garnish
- 1/3 cup ricotta
- 1 cup mozzarella, coarsely grated
- 2 tablespoons parmesan, grated
Directions
Step 1 –Preheat the broiler.
Step 2 –In a 12-inch cast-iron skillet over medium heat, heat the oil.
Step 3 –Add the sausage to the hot oil and cook, while crumbling, until it begins to brown, about 4-6 minutes.
Step 4 –Add the garlic and cook, while stirring, until fragrant, about 1 minute.
Step 5 –Add the chicken stock, the marinara sauce, and the tomatoes to the sausage mixture and stir to combine.
Step 6 –Nestle the lasagna pieces into the broth mixture and bring it to a boil.
Step 7 –Reduce the heat to low and simmer the mixture, with the skillet covered, for 4 minutes.
Step 8 –Uncover the skillet and continue to simmer the mixture, while stirring occasionally, until the pasta is tender, about 10-12 minutes.
Step 9 –Transfer from the heat and fold in 2/3 cup of the basil.
Step 10 –Top the mixture with the ricotta, the mozzarella, and the parmesan.
Step 11 –Broil the pasta mixture until golden-brown, about 2-3 minutes.
Step 12 –Serve garnished with the extra basil.
