We’ve had an amazing fall this year. When summer ended I braced myself for the snow that was surely quick to follow and hang around for the next 7 months like it did last year. But it’s almost November and the month of October has been filled with beautiful colours and delightful, cozy weather, and no snow! Until yesterday.
We spent Saturday raking leaves, pulling up the garden, washing windows and getting the house ready for the imminent snow and colder temperatures. I feel like we were blessed with an extra long fall (for Alberta) so now I feel much more ready for the snow to fly and to start getting cozy inside.
One of my favourite cozy meals is Lasagna. Is there a greater comfort food? It used to be a once-in-a-blue-moon kind of meal because of its long preparation time and the fact that I could never nail down that perfect, flavourful recipe that knocked our socks off. Enter this skillet lasagna.
It’s much, much faster then traditional lasagna and is the tastiest version I have ever tried. Any time I tell my family this is what we’re having for dinner I get whoops of excitement in return. I don’t even bother trying to make regular lasagna anymore. This is THE recipe for me. And, the fact that it can be made easily, in the middle of the week, on a day when we need a little extra comfort, makes it that much more special.
Bring on the snow! I’ve got my comfort food covered.
Skillet Lasagna
Makes: 6 servings
Make this gluten free by using gluten-free Italian sausage (or make your own) and using brown rice pasta instead of wheat. I like to use homemade Italian sausage because it’s lower in fat and just as flavourful.
Ingredients
- 1/2 onion, diced
- 1/2 teaspoon salt
- pepper, to taste
- 4 cloves garlic, minced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1 lb. Italian sausage, crumbled
- 10 lasagna noodles, broken into 2-inch lengths
- 2 (19 oz.) cans diced tomatoes
- 3/4 cup shredded mozzarella cheese
- 1/2 cup grated parmesan
- 3/4 cup cottage cheese
- 3 tablespoons minced fresh basil, optional but delicious
Instructions
- Heat a large non-stick (or cast iron) skillet over medium heat. Add a small bit of oil, onions, salt, and pepper. Cook, stirring occasionally, until onions have softened. Add garlic, basil, oregano, and parsley. Cook for 30 seconds, just until fragrant.
- Add Italian sausage, and cook until no longer pink. Drain fat, if needed. Add lasagna noodles to skillet. Top with tomatoes and their juices. Bring to a simmer. Cover and simmer, stirring often, until pasta is tender (20-25 minutes).
- When pasta is tender, remove from heat. Stir in half of mozzarella and parmesan, and 1/4 cup cottage cheese. Smooth top and dollop with spoonfuls of remaining 1/2 cup cottage cheese. Sprinkle remaining mozzarella and parmesan over all. Place under a pre-heated broiler until cheese is browned and bubbling. Remove from oven, Let cool for 5-10 minutes. Sprinkle with fresh basil just before serving.
Adapted from Annie’s Eats. Originally from Pasta Revolution.
You May Also Like
