Kathy Brennan & Caroline Campion's Skillet Lasagna
"It turns out lasagna can happen any old weeknight, if you’re smart about it—in fact, it can happen in the time it would take to make your average spaghetti with Marcella's tomato sauce. And in one fewer pot. Note: No-boil lasagna noodles are pre-cooked and dehydrated again—but that doesn’t mean that they’re a poor substitute. If you can’t find no-boil noodles, Brennan and Campion say you can substitute regular lasagna noodles—you’ll just have to cook them first (keep them very al dente because they’ll continue to cook in the sauce). Adapted slightly from..."
INGREDIENTS
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2 tablespoons olive oil
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1 pound sweet or hot Italian sausages, casings removed
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1 small yellow onion, finely chopped
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4 garlic cloves, minced
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Large pinch of hot red pepper flakes
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1 teaspoon dried oregano
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Two 28-ounce cans whole, peeled tomatoes
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1 sprig basil, plus a handful of basil leaves
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Salt and pepper
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One 9-ounce package no-boil lasagna noodles (they aren't all 9-ounce, so be sure to check!)
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4 ounces mascarpone cheese or cream cheese (1/2 cup)
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1/2 pound fresh mozzarella, thinly sliced and patted dry
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