New Recipe: Skillet Lasagna

  Yesterday the GF and I did some errands which included my trip to Penzey's as well as a stop at a local Farmer's Market to pick up Beeler bacon and to BJ's Wholesale Club to stock up his freezer with meat. While at the market we talked about what to have for dinner and I suggested I try this recipe for skillet lasagna that has been on my menu list for the month. They had a nice small package of loose mild Italian sausage that would work as well as lasagna noodles, ricotta, and mozzarella cheese. GF purchased the items and after we finished our shopping we headed back to his place where I made this recipe from Pampered Chef's 29 Minutes to Dinner cookbook and paired it up with a salad of romaine lettuce, raddichio, Campari tomatoes, and mini English cucumbers topped with a Balsamic-Tomato vinaigrette. The recipe was a big hit, both of us highly enjoyed it.

Skillet Lasagna
Pampered Chef's 29 Minutes to Dinner.

1 26 oz. jar marinara sauce ( I used two 15 oz. cans tomato sauce doctored with Italian seasoning)
3 cups water
8 oz. lasagna noodles
1 lb. bulk hot Italian sausage (we prefer mild)
2 garlic cloves, pressed
2 oz. parmesan cheese
2 tbl. fresh parsley, divided in half
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 tsp black pepper

Combine sauce and water in a saucepan and bring to a boil. Break lasagna noodles into quarters and add to boiling sauce/water combo. Cover, reduce heat and simmer for 16-18 minutes. Stir occasionally.
Place sausage into a skillet and cook over medium heat 6-8 minutes until browned. Add garlic, remove from heat and stir in sauce and noodles.
Combine grated parmesan, half the parsley, ricotta and mozzarella cheese together. Drop on top of noodle-sausage combination. Cover skillet and simmer 3-5 minutes until cheese is melted and heated through. Sprinkle top with remaining parsley and additional grated parmesan if desired and serve.