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Wednesday, January 15, 2014

Skillet Lasagna!

This month, we're featuring delicious meals that you can make using a single bowl. First up: Kathy Brennan and Caroline Campion, authors of the fantastic cookbook KEEPERS, share their recipe for lasagna that you can make in a skillet (yes!)...

Skillet Lasagna
By Kathy Brennan and Caroline Campion, authors of KEEPERS, a fantastic cookbook featuring easy weeknight recipes

Most lasagnas involve a big investment of time and a sink full of pots and pans, but not this one. It has all the pleasures of lasagna—layers of tender noodles, homemade meat sauce, deliciously gooey cheese—but can be whipped up in less than an hour using a single skillet. We’re fans of Barilla’s no-boil lasagna noodles, but feel free to use whatever brand you like.

Recipe: Skillet Lasagna
Serves 6

You'll need:
2 tbsp. olive oil
1 lb. sweet or hot Italian sausages, casings removed
1 small yellow onion, finely chopped
4 garlic cloves, minced
Large pinch of hot red pepper flakes
1 tsp. dried oregano
Two 28-oz. cans whole, peeled tomatoes
1 sprig basil, plus a handful of basil leaves
Salt and pepper
One 9-oz. package no-boil lasagna noodles
4 oz. mascarpone cheese or cream cheese (1/2 cup)
1/2 lb. fresh mozzarella, thinly sliced and patted dry

What to do:

In a large high-sided sauté pan with a 3-quart capacity and a lid, heat the oil over high heat until it shimmers. Add the sausages and cook, stirring often and breaking up the meat, until browned, about 4 minutes. Leaving as much oil in the pan as possible, transfer the sausage to a medium bowl and set aside.

Reduce the heat to medium-low, add the onions, garlic and pepper flakes to the pan, and cook, stirring occasionally, until the onions are softened, about 7 minutes. Add the oregano, the tomatoes and their juices, crushing the tomatoes with your hands or a potato masher, the sprig of basil, and the cooked sausage and any juices. Season with salt and pepper, then gently simmer for 5 minutes, stirring occasionally. Check the seasonings (it should be a little salty) and discard the basil sprig.

Break half of the lasagna noodles in half crosswise (it’s fine if smaller pieces break off) and as you do so, push each piece into the sauce under the sausage, distributing them evenly throughout the pan. Break the remaining half of the noodles in half and distribute them evenly over the sauce, then push down on them with the back of a spoon to submerge them. Cover the pan and gently simmer (raising the heat a little, if needed) until the noodles are tender and the sauce has thickened slightly, about 12 minutes.

Dollop the mascarpone over the lasagna and swirl it into the sauce. Top with the mozzarella and gently simmer, covered, until the cheese is melted, about 2 minutes. Off the heat, top with the basil leaves, tearing any large ones. Let the lasagna rest, uncovered, for about 10 minutes, then serve.

Tip: The next time you end up with a crusty or blackened skillet or pot (it happens to everyone), don’t sigh and reach for the scouring pad. Just add an inch or so of water and briskly simmer until the stuck-on or burned bits soften and start to come away from the bottom. After the water cools, wash as usual. For real doozies, add a big splash of distilled white vinegar to the water before boiling; after draining the cooled water, scrub with baking soda, then wash. It should be (almost) as good as new. We usually start the process before we sit down for dinner, so by the time we’re ready to clean up, the pan is cool enough to handle.

Thank you so much, Kathy and Caroline! I love your book!

P.S. More best recipes, including ricotta gnocchi and spaghetti sauce.

(Recipe by Kathy Brennan and Caroline Campion, authors of KEEPERS. Thanks to Shoko for helping with this series.)

51 comments:

Lauren Nadler said...

I'm so excited to see KEEPERS on here! It's one of my very favorite cookbooks. Their Green Curry w/Shrimp recipe is always in my rotation - easy and highly recommend :)

Suda said...

This is a genius idea. And perfectly timed... I was just debating what to make for dinner.

Grace Beekman said...

Oh my! This looks divine! I'm all about that warm comfort food in the middle of January! Love it!

http://sometimesgracefully.com

jm said...

This looks amazing!!!

Caitlyn said...

My boyfriend loves lasagna, so this is definitey a must! Will try it soon!

Laura Rennie said...

I would love for you or Alex (or even the nanny!) to try the recipes you post on your blog. It'd be helpful and fun to read about your experiences!

abigail jane schrag said...

I have borrowed that cookbook from the library and have made quite a few things from it. So far my favorite has been the black bean and butternut squash enchiladas.

Ann Cundy said...

Awesome!! I LOVE one-dish meals. Can't wait to see your other posts in this series.

Lindseyy said...

This looks so good!! I'm gluten free though, hopefully I can make it the same way!!

India said...

Thanks for the intel! This recipe looks delicious. I just now bought the book without even trying this yet! I have so little time after work and daycare pick up, and I no longer look forward to each Sunday grocery trip when I'm trying to drum up the same old recipes. Thanks for the inspiration!

alex said...

Hey Jo,

Just a suggestion. You should change your about me pic so you can include little Anton. ;)

Xoxo
Alex

rachelsanghee said...

oh my, using only a single dish is brilliant! All the time and effort that would be saved! Such a great idea and series!

Linh Vo said...

This sounds delicious and so much easier to make than the traditional lasagna. I am trying to keep it health(ier) so maybe I would sub the sausage for turkey and some italian seasoning. Yum oh yum. Definitely saving this for "date night" (aka a home cooked meal at 7pm with the baby in bed and some lit candles). :)
Linh
http://abeautifulrawr.com

andico said...

Looks so good - definitely going to make this soon. Also, FYI - it works in the oven so probably would work for the skillet version as well - no need to precook lasagna noodles - as long as they have sauce on both sides, they will cook just fine without that step!

andico said...

Looks so good - definitely going to make this soon. Also, FYI - it works in the oven so probably would work for the skillet version as well - no need to precook lasagna noodles - as long as they have sauce on both sides, they will cook just fine without that step!

Lauren Knight said...

That meat sauce sounds really tasty! I will definitely try this soon. Anything that requires doing fewer dishes gets extra points from me!

Ginnie said...

This looks absolutely delicous! I'm not a meat eat, so I'm going to try to convert it. Yum:)

Margaret said...

Mmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!

Joanna Goddard said...

laura, will do!! :)

Joanna Goddard said...

alex, good suggestion, thank you! i'm planning a redesign and will definitely include anton :)

districtandmore said...

Such a great idea! The other night I made crostini with caramelized onions, gorgonzola and fig jam. I think it would be a great appetizer for this!
Recipe here: http://districtandmore.wordpress.com/2014/01/15/crostini/

Michelle Cyprus said...

YUM that looks so good and easy... gotta try it. Thanks for posting it!

PermanentDaydream.com

MelanieKPrice said...

Ummm, yum!! SO going to try this recipe!! Thanks Jo!

lisaathome said...

This looks great! My first thought is how bad the noodles must stick to the pan but it's certainly worth a try.

Life+1 said...

I'm shocked this show has run as long as it has. Today's women are so much smarter than this aren't they? Love is about finding yourself, what makes you happy and then if you're lucky, finding someone who you can share those things with. x
http://www.lifeplus1.me

Alisa said...

Yum!!

Amie said...

oh my gosh, YUM!!

Jenn said...

Thanks for this post. I am trying to cook more in the New Year and this book looks like something I would really enjoy.

Michelle Ash Latham said...

Yum! This looks so delicious, and much less hassle than a typical lasagna!

www.ahealthymrs.com

M Frej said...

Looks delicious. may try it next weekend!

Rachel said...

This looks SO good!

Rachel said...

This looks SO good!

Lauren MIrow Blankenship said...

This looks good but I personally would choose another pasta brand to support other than Barilla as the brand's chairman has made a few anti gay remarks recently:

http://www.huffingtonpost.com/2013/09/26/barilla-pasta-anti-gay_n_3995679.html

Positively Bri said...

Yes, yes, yes! Must try this now.

Cheryl said...

This looks amazing. I love easy, and I love lasagna!

Champagne Sunday said...

What a genius idea. My husband and I talk constantly about keeping low key cooking nights to one pot meals. Brilliant!

Cheers!
www.champagnesundayliving.com

Larissa said...

Recipe looks good but I will definitely not use Barilla which promotes hate. Lots of other pasta choices out there.

Home Sale Home said...

omg!!!!
seems to me so delicious :O
thanks by the tips


http://homesalehome.blogspot.pt/

Sarah Copeland said...

I love Keepers--such a great book! And happy to have a sec to catch up on you, a little! Happy (belated) New Year and hope all is well there. xSarah

willandi said...

This looks delicious! I love a recipe where most of the ingredients are in my fridge or pantry.

Leslie said...

I made this last night and it was so deliciously great!!! oh my, so much better than the regular pan version. The sauce was very flavorful, husband loved as well! thanks, i will check out the cookbook!

Irene Jennings said...

AWESOME! Made this last night. My hubby loves lasagna and he said he likes this version BETTER than the traditional kind. And it makes a true 6 servings, we both have great leftovers to look forward to! Thanks!
For more about - Zespri New Zealand Golden kiwi fruit

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Stefano Roma said...

This is just perfect hummmmmmmmmmmm
I want to eat one like those

Stefano Roma said...

Home made is always the best

Elizabeth Coady said...

I made this tonight - dinner winner! Super easy, no mess, and tasted amazing!

Pamela said...

Just made this and it was the best lasagna I've ever had! Not too heavy but creamy and delicious. Thanks!

Mary Jo said...

I made this tonight...so good, super easy and i loved that it wasn't too heavy

Rhonda Bradley said...

Jo ... love the idea of a skillet dish. who doesn't love lasagna? i was intrigued by the simplicity of preparing this without the additional pots and pans. however, i find that the sauce needs a "cooking down" to get it to the point of the consistency of a "casserole". Thank you for providing a very nice recipe, but i have to add some cooking time to the sauce which needs some additional time to develop the flavors. We'll see how it turns out for tonight's dinner :)

bharat u said...

excellent process thank you so much.
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Loree A Collins said...

This was a very good recipe. After I cooked it I thought, this is just hamburger helper. Oh no it wasn't at all. It was delicious and gooey. My son couldn't get enough and it was fast. I may never make lasagna in the oven again. Thanks

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