I am craving comfort foods from my youth, right about now.

I wanted lasagna the way Garfield scratches his belly for it……. I just didn’t feel like cooking it and putting together all the wonderful layers. Between Zoom Calls and family responsibilities and such I have hit a COVID19 wall lately when it comes to cooking…..but I still want lasagna.

One answer to my 99 problems, and my craving for lasagna is easily solved.

Skillet Lasagna!

With this simple recipe, you can enjoy this comfort food any night of the week. Everything cooks in just 30 minutes This easy skillet lasagna recipe uses traditional ingredients like ricotta, mozzarella and Italian sausage for that authentic lasagna flavor. If you don’t have a large skillet, no problem, just use a deep Dutch oven.

Serves 4 to 6

Ingredients:
1/2 pound uncooked lasagna noodles (1/2 of a 16-ounce box)
1 pound Italian sausage, casing removed
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
2 teaspoons dried Italian seasoning, divided
8 ounces ricotta cheese
1 egg
salt, to taste
3 cups shredded mozzarella cheese, divided
2 tablespoons chopped fresh basil, divided
2 teaspoons dried Italian seasoning, divided
One 14.5-ounce can diced tomatoes with onions, undrained
One 12-ounce jar roasted red bell peppers, drained and chopped
2 cups sliced fresh mushrooms
1/2 cup reserved pasta water
3/4 cup Mozzarella-Parmesan cheese blend

Directions:
Preheat oven to 350° F.

Bring a large pot of salted water to a boil. Break the noodles in half and cook the lasagna noodles according to package directions, reserving 1 cup of pasta cooking water, drain the noodles and set aside.

Heat a large cast iron skillet over medium-high heat. Add the sausage and cook the meat, breaking it into pieces with a wooden spoon, for about 8 to 10 minutes or until cooked through. Drain the excess fat from the meat and return to skillet. Stir in crushed red pepper flakes, salt to taste and garlic. Cook over medium-high heat until fragrant, about 30 seconds — do not burn the garlic.

In a medium bowl, combine ricotta cheese, egg, 1 cup of the shredded mozzarella cheese, salt to taste, and 1 1/2 tablespoons of the basil; set aside.

Remove the skillet from the stove. Add dollops of the ricotta cheese mixture by rounded tablespoons over the sausage. Top with the noodles, making 1 flat layer. Note that the noodles will overlap just a little bit.

Pour tomatoes and bell peppers over noodles, making sure that noodles are completely covered. Add water, and sprinkle with remaining 1 teaspoon Italian season. Add about 1/4 cup of the reserved pasta water to the perimeter of the skillet.

Cover the skillet with a lid or aluminum foil. Bake for 20 to 25 minutes.

Remove the skillet from the oven and uncover and sprinkle with cheese blend. Cover again and let is stand for 3 t0 5 minutes until the cheese is melted. You can let it stand for and additional 5 minutes if you like it less saucy. Sprinkle with the remaining chopped fresh basil just before serving, if desired. Cut into wedges, and serve with a slotted spatula.

Cook’s Notes:
You can substitute the canned tomatoes and diced bell peppers with one 28-ounce jar of your favorite spaghetti sauce.

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