Pesto Lasagna Skillet
A delicious pesto lasagna that is made on the stove top in a skillet! Sausage, pesto, tomatoes lasagna noodles, and cheese mixed together for an excellent lasagna dinner.
Servings 6 people
Ingredients
- 1 lb Ground Italian Sausage Any version you like - spicy, mild, turkey, pork.
- ½ cup yellow or white onion, diced
- 2 fresh garlic cloves, chopped
- ¼ teaspoon kosher salt
- 1 teaspoon dried basil
- 15 oz can diced tomatoes, drained
- ½ cup pesto **see notes on pesto below
- ½ cup marinara
- 8 uncooked lasagna noodles 10 inch noodles, oven ready or traditional both work.
- ½ cup ricotta cheese
- 4 oz grated mozzarella
- ¼ cup pine nuts, toasted
Optional Garnishes
- dried basil, fresh torn basil, parmesan cheese, red pepper flakes
Instructions
- In a large skillet over low heat toast the pine nuts just until they start to brown, remove from the pan and set aside.
- Set the empty skillet over medium heat and cook/crumble the 1 lb. ground Italian sausage. Drain any excess grease.
- Add the ½ cup onions, 2 chopped garlic cloves, 1 teaspoon dried oregano, and ¼ teaspoon salt to the pan. Saute for 4-5 minutes.
- Add the 1 ¾ cup water, drained canned diced tomatoes, and 6-7 oz of Pesto to the pan. Give it a good stir to mix. Bring to a boil over medium high heat.
- Break up 8-10 lasagna noodles, nestle them in the hot liquid. Lower the heat to low.Pop the lid on the pan and cook for 12 minutes. NOTE- if your pan doesn't have a lid cover with foil or pop a baking sheet over top of the pan.
- Spoon dollops of the ½ cup ricotta all over the lasagna (see photo) and lightly stir them down into the lasagna trying not to completely break up the ricotta, then sprinkle 4 oz shredded mozzarella over the top.Pop the lid on the pan and cook for an additional 10 minutes.
- Remove the lid and remove the pan from the heat. Let sit for 5 minutes before serving.Garnish with toasted pine nuts and any other optional garnish.
Notes
** Pesto - you can make fresh homemade pesto for this recipe.
If you can find store bought pesto that is refrigerated, get that, it will be better than shelf stable pesto.
To make ahead prepare completely. Let cool and then place in the fridge with a tight fitting lid. To warm you can microwave individual portions or set the whole skillet over medium low heat with the lid on for 8-10 minutes.