Recipe Background
Sausage Lasagna Bake celebrates first-home joy with skillet simplicity, perfect for busy new beginnings.
The first time I whipped up this Sausage Lasagna Bake, it was after the whirlwind of closing on my first house. My mother had flown in, her suitcase packed with sage advice and, surprisingly, an old cast-iron skillet that had witnessed countless family meals. As we unpacked boxes and organized the kitchen, she suggested we make a quick yet hearty dish to celebrate the milestone. I hesitated for a moment, drawn to memories of family gatherings, when the comforting aroma of lasagna meant slow days and hearty laughs. But here was a modern twist—a one-pan wonder perfect for my chaotic new beginnings. We rummaged through the pantry and fridge, delighting in the discovery of ricotta and fresh basil tucked away like small treasures. Garlic sizzled joyously in the olive oil, and sweet Italian sausage browned, releasing a rich, savory scent that filled the newly painted walls. Mother shared tips on keeping the skillet over medium heat for a perfect golden crust and how a quick broil seals in flavors beautifully.
Ingredients
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage casings removed
- 2 cloves garlic chopped
- 2 cups chicken stock
- 2 cups marinara sauce store-bought or homemade
- 1 (14.5-ounce) can diced tomatoes drained
- 8 ounces lasagna noodles broken into large pieces
- 2/3 cup fresh basil roughly chopped, plus whole basil leaves, to taste, for garnish
- 1/3 cup ricotta
- 1 cup mozzarella coarsely grated
- 2 tablespoons parmesan grated
Directions
- Preheat the broiler.
- In a 12-inch cast-iron skillet over medium heat, heat the oil.
- Add the sausage to the hot oil and cook, while crumbling, until it begins to brown, about 4-6 minutes.
- Add the garlic and cook, while stirring, until fragrant, about 1 minute.
- Add the chicken stock, the marinara sauce, and the tomatoes to the sausage mixture and stir to combine.
- Nestle the lasagna pieces into the broth mixture and bring it to a boil.
- Reduce the heat to low and simmer the mixture, with the skillet covered, for 4 minutes.
- Uncover the skillet and continue to simmer the mixture, while stirring occasionally, until the pasta is tender, about 10-12 minutes.
- Transfer from the heat and fold in 2/3 cup of the basil.
- Top the mixture with the ricotta, the mozzarella, and the parmesan.
- Broil the pasta mixture until golden-brown, about 2-3 minutes.
- Serve garnished with the extra basil.
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