I had a chance to get caught up on some of my cooking shows over the holidays and created yet another list of recipes to try. High on that list was this Spicy One-Skillet Lasagna that I watched on an episode of Giada Entertains. It seemed quick and easy and as soon as she said "one-skillet" I was sold.
Giada's Spicy One-Skillet Lasagna uses jarred sauce, spicy Italian sausage, broccoli rabe, red pepper flakes for heat, a pound of fresh mozzarella, heaps of Parmesan, and a touch of Gruyere. There is no ricotta, and with all the other cheeses, you definitely won't miss it!
This lasagna is delicious with a slight kick of heat that is tempered by a lot of oozing cheese. It's definitely a winning recipe for cheese-lovers and we really did enjoy it. I especially liked the addition of the broccoli rabe and found it was a nice way to sneak some veggies in. I would definitely make this again!
Spicy One-Skillet Lasagna
Adapted from Food Network
by Giada De Laurentiis
2 tablespoons extra virgin olive oil
1-1/2 pounds spicy Italian sausage, casings removed
3 shallots, finely minced
3 cloves garlic, finely minced
2 teaspoons grated lemon zest (2 lemons)
1/2 - 1 teaspoon red pepper flakes, depending on desired spice level
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
salt and pepper, to taste
One 25-ounce jar marinara sauce
8 ounces no-boil lasagna noodles
1-1/2 cups grated Parmesan
1 pound fresh mozzarella, dried well and torn into large chunks
1/2 cup grated Gruyere
Preheat oven to 375F. In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for an additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.