Spicy Sausage Skillet Lasagna is a great way to enjoy a favorite comfort food in about half the time. The hot Italian sausage and Fra Diavolo sauce (spicy) bring a vibrant flavor. The additon to some vegetables up the flavor and nutriton but no one will know they are there! Either gluten-free or gluten lasagna noodles may be used.
7Dry Lasagna Noodles (gluten-free or regular)broken into 2-3" lengths
1poundbulk/loose Hot Italian Sausage
1/4 cupchopped Yellow Onion
1/2cupfresh Spinach leavesrinsed and torn
1/2 cupButternut Squash puree or grated
1/2 cupchopped Mushrooms
26ouncesFra Diavolo (‘Brother Devil’) pasta sauce
1cupRicotta Cheese
3/4 cupgrated Mozzarella or Italian Blend Cheese
2tablespoonsgrated Parmesan or Romano cheese
Instructions
Boil lasagna according to the package details. Drain. NOTE: for ‘oven ready’ noodles boil for 10 minutes and drain.
While the lasagna noodles are boiling, In a 12 inch skillet (with a lid) cook the sausage and onion over medium heat until the sausage is no longer pink. Break sausage up while cooking so it is in small pieces.
Add the vegetables and sauté for 2-3 minutes until they’ve begun to cook and are mixed fully with the sausage. Drain any fat and remove from skillet.
Pour ¼ cup of the pasta sauce into the bottom of the same skillet and spread to lightly coat. Arrange half of the boiled lasagna noodles on top of the sauce.
Cover noodles with half of the remaining sauce. Spoon meat mixture evenly on top of the pasta sauce.
Spoon ricotta cheese over the meat mixture in small mounds and sprinkle with ¼ cup of the mozzarella/Italian blend cheese. Place the remaining lasagna noodles on the cheese layer.
Top with remaining pasta sauce and mozzarella/Italian blend cheese. Sprinkle with Parmesan or Romano to top.
Over medium heat cook lasagna, covered, for approximately 10 minutes or until warmed through and cheese has melted. Remove from heat. Let stand 5 minutes uncovered before serving.