Easy Skillet Lasagna with Italian Sausage & Pesto | One Pan Dinner

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in calories and still creamy.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining texture.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Chop 2 cloves of garlic.

Dice 1/2 of a large sweet onion.

Crush a large can of whole tomatoes using a potato masher directly in the can.

Prepare 280 g (10 oz) of regular ricotta, adding 1/2 tsp red pepper flakes, 1 tsp dried basil leaves, and salt and pepper to taste. Mix well and set aside.

Shred about 1 cup of pizza mozzarella, cutting off about a quarter of the block.

In a large skillet with a lid, heat 1 tbsp of olive oil over medium heat.

Add 375 g (3/4 lb) of hot Italian sausage to the skillet and sauté until crumbled and just starting to brown, about 5 minutes.

Add the diced onion, garlic, and 1/2 tbsp of Italian seasoning to the skillet. Sauté until the onion starts to soften, about 5 minutes.

Add the crushed tomatoes and 500 ml (2 cups) of chicken stock to the skillet.

Add 226 g (8 oz) of large flat pasta (farfalle) to the skillet, stirring and pressing down so the pasta is submerged in the liquid.

Bring the mixture to a boil, then reduce the heat to a simmer and cover with a lid. Cook for 15 to 20 minutes, checking for doneness.

After 20 minutes, check the pasta. If it's almost done, cook for another 2 minutes with the lid off to thicken the sauce.

Turn on the broiler in the oven.

Spoon the spiced ricotta all around the skillet.

Cover the skillet with the shredded mozzarella, ensuring the entire surface is covered.

Place the skillet under the broiler until the mozzarella is melty and golden.

Let the skillet sit for about 5 minutes before garnishing and serving.

Drizzle 125 ml (1/2 cup) of prepared pesto over the lasagna.

Garnish with fresh basil, either sliced with scissors or torn by hand.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens