Let’s throw everything in a skillet and call it lasagna!
Skillet lasagna, that is.
We have meat, a veggie, noodles, ricotta, sauce and some mozzarella cheese soooo…. I think we’re good.
It’s fun when I can make up the rules!
Even though we made it through the first week of 2018, this is bound to be a long one since it’s the first FULL week. Right? That’s always the hardest. Especially if you’re stuck in the bomb cyclone polar vortex igloo!
If you’re on a sunny beach somewhere, let’s forget about hot lasagna and I’ll just come visit.
Otherwise, skillet lasagna is going to be your BFF this week. Look at all those greens. HELLO HEALTH.
There are only a few foods in this universe that I’m not into, and sausage is one of them. But! It’s really only due to the fennel seeds. Mostly. Because THOSE ruin everything. Funnel seeds (along with celery) can go take a very long walk off a short pier. Please and thank you.
Occasionally I can find some sausage without fennel seeds, or I make a dish like this for Eddie because he loves sausage – and I’ll pick around the sausage. No big deal.
Skillet lasagna is something we LOVE in this house. I first made it and shared it here over five years ago, which is absolutely crazy. I can remember the exact day I made it to photograph for the blog, standing there in the kitchen, taking photos and eating it right out of the skillet because it was so darn good.
One of the reasons that I love making skillet lasagna is that, aside from it being obviously way less time consuming and tedious, it’s actually not terrible for us!
There isn’t QUITE as much cheese in this skillet – not like you’d have in a big old baking dish of lasagna. And while I almost always use whole wheat lasagna sheets for the layered-in-a-dish casserole, this one makes it much easier to just throw some of your favorite whole wheat pasta in the pan. And again! All the greens. Wahoo.
I won’t be mad if you add in a touch of extra cheese though. You rebel.
Spicy Sausage and Kale Skillet Lasagna
- 8 ounces whole wheat lasagna noodles, broken into thirds
- 1 teaspoon olive oil
- 1 pound hot italian sausage, removed from the casing
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium-sized head of curly green kale, stems removed and leaves chopped
- 3 garlic cloves, minced
- 24 ounces of your favorite marinara sauce
- 4 to 6 ounces freshly grated mozzarella or provolone cheese
- 1 cup ricotta cheese
- 3 tablespoons fresh herbs, like basil or oregano, for topping
- 3 tablespoons freshly grated parmesan cheese, for topping
Preheat the oven to 425 degrees F. Prepare water for pasta and bring it to a boil. Once it’s boiling, you want to cook the noodles just for about 5 to 6 minutes, then drain them.
While waiting for the pasta to boil, heat a large oven-safe skillet over medium heat and add the olive oil. Add the sausage with the basil, oregano, salt and pepperand use a wooden spoon to crumble it up and break it apart. Cook until the sausage has browned. Add in the kale and the garlic, gently tossing. Cook until the kale has wilted, stirring often, about 5 to 6 minutes.
At this point your water should be boiling, so make sure to toss the broken noodles in and cook them for about 5 minutes. Remove with a slotted spoon or drain and set aside for a few minutes.
Add the marinara into the sausage and kale and stir well. Turn off the heat. Stir in about 1/3 cup of the grated mozza/provolone cheese. Add in the broken noodles, using a spatula or spoon to fold the sauce mixture over the noodles. One the noodles are evenly distributed and mostly under the sauce, sprinkle on the remaining cheese and add the ricotta on top in scoops.
Bake for 15 to 20 minutes, until the cheese is golden and bubbly. Remove and sprinkle with the extra herbs and parmesan cheese.
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I love that bubbly brown cheese!