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Skillet Lasagna with Sausage and Peppers

From

June/July 2005

Skillet Lasagna with Sausage and Peppers

Our quick Skillet Lasagna with Sausage and Peppers recipe has all the flavor of the classic dish, just not the tedious effort. This lasagna—the noodles, sauce, and cheese—can be made in one large skillet. We browned the meat and flavorings in the pan, then added the noodles. Canned diced tomatoes, diluted with water, cooked the noodles and thickened the sauce while the flavors blended. We used Italian sausage removed from its casing as the meat in this lasagna, and we cooked some red bell pepper with the sauce. We topped the lasagna with fat dollops of ricotta cheese and fresh basil just before serving.

Serves 4 to 6

Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Ingredients

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