Skillet Lasagna
6 servings
1 pound mild Italian sausage, casings removed
2 cloves garlic, minced
¼ to 1 teaspoon crushed red pepper
Salt
1 bag spinach
6-8 ounces farfalle pasta
1 26-ounce jar marinara sauce
2 cups water
½ cup shredded part-skim mozzarella cheese, divided
¼ cup grated parmesan cheese, divided
Ground black pepper
¾ cup ricotta cheese
¼ cup minced fresh basil
Brown meat in a 12-inch skillet over high heat, breaking into pieces with spoon. Stir in garlic, red pepper flakes and ½ teaspoon salt. Add spinach and stir until wilted. Add noodles, marinara sauce and water. Cover and cook, stirring often and maintaining vigorous simmer until noodles are tender, about 20 minutes. Add a couple of tablespoons water if necessary.
Off heat, stir in half of mozzarella and half of parmesan. Season with salt and pepper. Dot heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella and parmesan. Cover and let stand off heat until cheeses melt, 3-5 minutes. Sprinkle with basil before serving.
