My husband and I love a cozy lasagna, but the assembly of the layers and baking the creation is too much project for weekdays and too much for only two people. But why should we only enjoy lasagna on special occasions or weekends?
If we long for lasagna without the commitment, we make this pan with Italian sausage, broken lasagna noodles, our most popular jar sauce, ricotta and crushed mozzarella -all cooked in a pan! This day of the week, dinner can be made in a roast-proof pan or completely cooked in a non-stick pan on the stove.
Ciara Kehoe / Simply recipes
Key ingredients
- Sausage: If you do not find Italian sausage in large masses, use fresh Italian sausage connections with the distant housings.
- Noodles: Eight ounces of lasagna are about nine pasta. Do not use no-bake lasagna pasta. It’s okay if some of the parts are smaller than two inches.
- Ricotta: If you are desired, you can replace the whole milk ricotta full fat or low-fat cheese.
- Cheese: Pre-screwed whole milk cheese can be used: mozzarella, Italian cheese mixture or pizza mixture. I prefer the thick or traditional crushed cheese to finely shredded, but either works.
Ciara Kehoe / Simply recipes
Tips for the production of pan lasagna
- Use your most popular pasta sauce: Buy your preferred pasta sauce on a tomato base like Marinara or Arrabbiata. My favorite is Mezzetta Spicy MarinaraOr a pasta sauce with minimal ingredients and without added sugar. A (24 -unzen) glass is about 2 1/3 cups of sauce. This recipe works with a 24- or 25 -unzen glass sauce.
- Build taste with Italian sausage: All herbs and spices are built in the Italian sausage so that they do not have to add them to the other. Regardless of whether you choose spicy or sweet, it generally has salt, pepper, fennel seeds, garlic powder, onion powder and herbs – all the taste that you need for the foundation of a hearty, aromatic meat sauce.
- Choose your pan according to: This pasta can be produced in a non -stick pan or a traditional stainless steel pan with a metal handle and without a non -stick coating. If you use a non -Steak pan, you cannot fry the cheese in the oven. Simply cover the pan with a lid, from the heat, 5 minutes to melt the cheese and heat the ricotta.
Ciara Kehoe / Simply recipes
Cooking mode
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3 tablespoon olive oil
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1 pound Bulk Italian sausage
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8 Ounce Curly lasagna pastabroken in about 2-inch pieces
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1 (24 or 25 ounces) glass Marinara or Arrabbiata -sauce
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1 2/3 Cups Water
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1 cup ((8 Ounce))) Full milk ricotta cheese
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2 Cups ((8 Ounce))) Shredded whole milk -Mozzarella cheese
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1/4 cup fresh Basiltorn into small pieces, optional
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Cook the sausage:
Heat the oil in a 12-inch and stainless steel pan over medium heat until you shimmer. Add the sausage and cook the meat until it is no longer pink, about 5 minutes.
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Cook the pasta:
Sprinkle the pasta over the meat; do not stir. Pour the Marinara and water over the pasta. Cover and bring them to cook. Reduce the heat to medium and simmer and occasionally stirring the floor until the pasta is tender, about 20 minutes.
Remove the pan from the heat and lure ricotta evenly exaggerated. Sprinkle the Mozzarella over the Ricotta.
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Melt the cheese:
If you use a non -Steak pan: Cover and let it sit until the cheese has melted and the ricotta is warmed up for about 5 minutes. Sprinkle with basil if you use and serve.
If you use a stainless steel pan or another roasted pan: Imagine the oven frame on 6 inches from the Broiler element and switch on the broiler. Fry until the cheese is evenly browned, 1 to 3 minutes. Let it sit for 5 minutes. Sprinkle with basil if you use and serve.
The lasagna lasts up to 3 days in the fridge. Warm individual portions in the microwave with a splash water until the cheese is melting and the lasagna is largely heated through. Let it sit at room temperature for about 3 minutes to heat the center (and prevent you from burning your mouth).
Do you love the recipe? Let’s star and a comment below!
| Nutritional information (by portion) | |
|---|---|
| 623 | Calories |
| 43g | Fat |
| 27g | Carbohydrates |
| 31g | protein |
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| Nutritional information | |
|---|---|
| Portions: 5 to 6 | |
| Amount per serving | |
| Calories | 623 |
| % Daily value* | |
| 43g | 55% |
| Saturated fat 17g | 85% |
| 95 mg | 32% |
| 1408 mg | 61% |
| 27g | 10% |
| Dietary 3G | 11% |
| Total sugar 9G | |
| 31g | |
| Vitamin C 3MG | 14% |
| Calcium 322 mg | 25% |
| Iron 3mg | 16% |
| Potassium 737 mg | 16% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
