Fresh Mozzarella Skillet Lasagna
  • 15 ounces ricotta cheese
  • ¼ cup water
  • ½ teaspoon salt
  • ⅓ cup shredded Parmesan cheese
  • 1 pound Italian chicken sausage, cases removed
  • 3 cups Marinara sauce
  • ½ pound fresh mozzarella, thinly sliced
  • ¼ cup fresh basil leaves
  • 8 oven-ready (no boiling) lasagna noodles
  • ¼ cup shredded Parmesan
  1. Stir together ricotta, water, salt and ⅓ cup Parmesan; set aside.
  2. Brown sausage in an 11 to 12-inch skillet over medium heat, breaking up clumps, until cooked through about 7-8 minutes. Stir in 2 cups marinara sauce (reserving remaining sauce for end of assembly). Reduce heat to low.
  3. Put 2 lasagna noodles on center of sauce and sausage mixture; break two additional lasagna noodles into pieces and fill in over the sauce to the edges of skillet.
  4. Gently spread the ricotta mixture over the noodles, spreading to edges of skillet. Lay mozzarella slices over ricotta, then arrange basil over mozzarella. Break remaining 2 noodles into several pieces and fill in to edges of skillet.
  5. Put 2 more lasagna noodles over cheese and basil; then break 2 additional noodles into pieces and fill in over the cheese to the edges of skillet. Pour remaining marinara sauce evenly over noodles, spreading to edges of skillet; sprinkle with remaining ¼ cup Parmesan cheese.
  6. Cover and simmer over low heat until noodles are soft, about 20 minutes. Remove from heat and allow sitting 10 minutes before cutting and serving.
Recipe by A Year at the Table at