We’re back in the kitchen with an easy version of a favorite dish! Lasagna always feels like a chore – boil the noodles, layer the sauce, bake for an hour… Who has time? But this recipe turns lasagna into a one-skillet meal sure to please! We’ve paired this with a pear salad – the sweetness of the pears complements the tart tomatoes very well!
For the Pear Salad:
1 small head of iceberg lettuce, or your favorite greens
2 Bosch pears
Small container Feta cheese
1/2 c dried cranberries
Cucumber Ranch dressing
- Slam the lettuce heart onto your cutting board, pull it out and discard.
- Slice the lettuce thin and add to salad bowl.
- Slice the pears in half, then quarters, then remove the core. Create thin slices with the quarters and toss with lettuce.
- Crumble Feta cheese on top.
- Add cranberries.
- Top with a light drizzle of Cucumber Ranch dressing.
For the Skillet Lasagna:
8 oz. bow-tie (farfalle) pasta
1 c ricotta cheese
1/3 c grated Parmesan cheese
2 tbsp water
1/4 tsp black pepper
12 oz. Italian pork sausage
1/3 c chopped onion
2 cloves garlic
2 14.5 oz. cans diced tomatoes
1 6 oz. can tomato paste
1 tbsp dry basil
1 tbsp dry oregano
1 tbsp Italian seasoning
1 bay leaf
2 tbsp brown sugar
1 1/2 c shredded mozzarella cheese
- Cook pasta according to package directions.
- While the pasta cooks, combine ricotta cheese, Parmesan cheese, water and pepper in a small bowl and set aside.
- Heat a large skillet over medium-high heat. Add sausage, onion and garlic. Cook until sausage is brown, about 5 minutes.
- Drain off any fat from the sausage by ladling it out and pouring it into a glass jar to cool.
- Add undrained diced tomatoes, tomato paste, half of the mozzarella cheese, basil, oregano, Italian seasoning, bay leaf, and brown sugar. Stir to combine.
- Bring to simmer.
- Stir cooked pasta into skillet.
- Spoon ricotta mixture on top, sprinkle with remaining mozzarella.
- Reduce heat to low. Cover the skillet with a lid, and simmer until ricotta mixture is hot and mozzarella cheese is melted, about 5 minutes.
- If you have to wait for something to cook, like pasta or a sauce, do other kitchen jobs while you wait! Wash a couple dishes, chop that next ingredient, or clean out the microwave
- Onions are a lot easier to cut if you only cut a quarter at a time! Peel the onion, then cut it in half. Then slice only halfway through one of your halves, making strips. Then cut across your strips! Perfectly diced, no slippery rings!
- Be nice to your recycling center – rinse your tin cans before you toss them into the recycling bin!
- Cheese melts faster when you put the lid on a pot because the lid traps the heat, circulating it around the pot instead of letting it out!
- Store fresh garlic out in the open – it’ll stay fresh longer, and leaves room in your fridge for stuff that really will go bad if left out…like cucumbers or grapes.