Skillet Lasagna with Italian Sausage
and salad

Name: Skillet Lasagna with Italian Sausage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 oz Pasta, campanelle (sub any pasta shape - fusilli or penne would work well); 4 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 8 oz Sausage, Italian and raw (use mild or spicy); 1 tsp Italian seasoning; 1/4 tsp Red pepper flakes (opt); 2 Tbsp Tomato paste; 2 cans Tomato puree (14 oz / 397 g); 1/2 cup Cheese, part-skim ricotta; 2 oz Cheese, parmesan (opt), grated; 1 clove Shallots, diced; 1 Tbsp Lemon juice; 1/2 tsp Honey; 1/4 tsp Mustard, Dijon; 2 1/2 Tbsp Oil, olive; 1 Oranges, segments; 2 oz Greens, bitter (use any combination of bitter greens like escarole or radicchio; or just use all baby spinach); 4 oz Baby spinach

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

When we set out to make a skillet version of this time-consuming dish, we tested it with lasagna noodles, but they were far too challenging to work with. Campanelle is a pasta shape that can be rolled flat but has ruffled edges very similar to lasagna noodles. It gives the finished pasta a lasagna feel without all the work.
Smarts: Can't find campanelle? No worries. Any pasta shape will work - just choose your favorite.

Ingredients

Metric

Servings:

Skillet Lasagna:

Pasta, campanelle - 8 oz (sub any pasta shape - fusilli or penne would work well)
Garlic - 4 cloves , chopped
Oil, cooking - 1 Tbsp
Sausage, Italian and raw - 8 oz (use mild or spicy)
Italian seasoning - 1 tsp
Red pepper flakes (opt) - 1/4 tsp
Tomato paste - 2 Tbsp
Tomato puree (14 oz / 397 g) - 2 cans
Cheese, part-skim ricotta - 1/2 cup
Cheese, parmesan (opt) - 2 oz , grated

Bitter Lettuce Salad:

Shallots - 1 clove , diced
Lemon juice - 1 Tbsp
Honey - 1/2 tsp
Mustard, Dijon - 1/4 tsp
Oil, olive - 2 1/2 Tbsp
Oranges - 1 , segments
Greens, bitter - 2 oz (use any combination of bitter greens like escarole or radicchio; or just use all baby spinach)
Baby spinach - 4 oz

Prep

Pasta - Cook pasta according to package directions. If making ahead, toss pasta with some olive or cooking oil after it has cooled to help prevent sticking. (Can be done up to 3 days ahead)
Garlic / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together shallots, lemon juice, honey, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
Oranges / Greens - Slice oranges into segments. If using bitter greens, tear or chop them into bite-sized pieces.

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Make

Heat a Dutch oven or very large skillet with cooking oil over medium heat. Add sausage to heated oil and cook, breaking sausage apart, until browned and cooked through, 8 to 10 minutes. Drain off any excess oil.
When sausage is cooked, add garlic, Italian seasoning, red pepper flakes, and tomato paste, stirring to combine.
Add tomato puree and stir well to combine. Reduce heat to low-medium to prevent the sauce from boiling. Cook sauce, stirring frequently, for 5 minutes to let the flavors develop.
Stir pasta into sauce until everything is well combined. Taste and season with some salt and pepper if needed.
You can stir ricotta into sauce or just add small spoonfuls of ricotta to the top of the pasta. (It’s good either way.)
Toss together bitter greens (if using), baby spinach, and oranges. Add vinaigrette until dressed to your liking.
Top pasta with grated parmesan (if using) and serve with salad on the side. Enjoy!

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