Skillet Lasagna
Ingredients
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1 lb.
ground Italian sausage
2 tsp.
minced fresh garlic
2 tsp.
Kowalski's Signature Pizza Seasoning
½ cup
dry red wine
1 cup
beef broth
16 oz.
Kowalski’s Signature Fresh Pomodoro Sauce (from the Deli Grab & Go Case)
14 oz.
canned peeled tomatoes
8
curly lasagna noodles (not no-boil noodles), broken into 1" pieces
1 ½ cups
shredded mozzarella cheese
1 cup
whole-milk ricotta cheese
Directions
- Preheat broiler.
- In a large oven-safe skillet, heat oil over medium heat.
- Add sausage to the pan; cook and crumble until meat is no longer pink (6-8 min.).
- Add garlic and pizza seasoning; cook and stir for 1 min.
- Stir in wine; cook for 1 min.
- Stir in broth, sauce and tomatoes; cook and stir for about 1 min., breaking up tomatoes with a spoon.
- Add noodles, pushing them under the surface of the liquid.
- Cook and stir occasionally until noodles are tender, keeping as many of the noodles submerged in liquid as possible (if needed, add a bit of hot water to keep noodles covered). Stir to keep noodles from sticking to one another.
- When noodles are done, stir in about ½ of the mozzarella cheese until melted (about 1 min.).
- Using a spoon, dollop ricotta cheese over lasagna; do not stir. Top with remaining mozzarella.
- Place skillet under preheated broiler until cheese is golden-brown in spots (about 2 min.).
- Remove from oven; let stand for at least 5 min. before serving.
