Serves four to six
Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
1 (28-ounce) can diced tomatoes
1 tbsp olive oil
1 medium onion, minced
1 red bell pepper, chopped
Salt to taste
3 medium cloves garlic, minced and pressed through a garlic press (about 1 tbsp)
1/8 tsp red pepper flakes
1 lb Italian sausage removed from its casing
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 cup grated Parmesan cheese plus 2 additional tbsp
Ground black pepper
1 cup ricotta cheese
3 tbsp chopped fresh basil
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1. Pour tomatoes with their juices into one-quart liquid measuring cup. Add water until mixture measures one quart.
2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion, bell pepper, and 1/2 tsp salt and cook until onion begins to brown, about five minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add sausage and cook, breaking apart meat, until no longer pink, about four minutes.
3. Scatter pasta over sausage, but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for five minutes. Sprinkle with basil and remaining 2 tbsp Parmesan. Serve.
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Technique is key here. To cook all of the ingredients in one pan, a little attention to the ordering of the layers is necessary. It may not look like much as you begin the cooking process, but, after 20 minutes and an occasional stir, a layered lasagna appears almost as if by magic.
Start by sautéing onion, garlic, and meat in the skillet. Scatter the broken lasagna noodles over the meat. Then, pour the diced tomatoes and tomato sauce over the noodles. Cover and cook for 20 minutes. Add Parmesan, dot with ricotta, cover the skillet, and let cheese soften off heat.
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