It’s no secret around here that lasagna is Kensington’s favorite meal. Many times, I make her a more traditional lasagna, but sometimes, I make her this easy weeknight version instead. It’s so simple, so quick and so tasty…you can have a lasagna supper on a busy weeknight! And bonus, this, of course, can easily be made gluten-free.
If you don’t have time to make a traditional lasagna, you can easily whip up this weeknight skillet version!
- 1 pound of bulk Italian sausage (spicy or sweet, your choice)
- Extra Virgin Olive Oil (EVOO)
- a good pinch of both salt and pepper
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 1 (28 oz) can San Marzano Peeled Tomatoes (or whatever peeled tomatoes your store has)
- 1 (15 oz) can tomato sauce
- 3 tablespoons Italian seasoning
- 1 (10 oz) box of oven-ready lasagna noodles, broken into pieces and cooked to al dente (we use g-free)
- torn basil to garnish
- grated Parmesan cheese to garnish
- mascarpone cheese to garnish
- In a large skillet over medium-high heat, brown up your sausage in a drizzle of EVOO until browned and crumbly. Once browned, stir in a big pinch of both salt and pepper along with your chopped onion and allow to sauté about 5 minutes or so.
- Once your onions are a bit tender, stir in your chopped garlic followed by your San Marzano tomatoes and tomato sauce. Bring everything up to a bubble and then reduce the heat to a simmer. While simmering, take the back of a wooden spoon and lightly press on the tomatoes breaking them up. Stir in your Italian seasoning blend. Allow your pasta sauce to simmer another five minutes or so.
- Next, it’s time to plate! Take your cooked lasagna noodles and add to your plate along with a big spoonful of this sausage mixture followed by a bit of torn basil, a sprinkle of Parm and big dollop of mascarpone cheese. Serve and enjoy!
You just simmer and serve! You do not have to use lasgana noodles if you don’t have any on hand (use whatever you have), but we love breaking our noodles and boiling those to really give a nod and a wink to classic lasagna. The dollop of marscapone really is the finishing touch! Don’t skip that! We use these noodles to make this a gluten-free supper.