Description
Making lasagna doesn’t have to be hard or time-intensive! This easy one-pot version does away with neat layers and long-cooked sauce for a casual interpretation that’s every bit as delicious as the classic.
Ingredients
Scale
8 ounces bulk sausage
1 small onion, diced
3 large garlic cloves, minced
2 teaspoons kosher salt, divided
1/2 cup red wine
2 tablespoons tomato paste
1 (24 ounce) jar pasta sauce
2 cups water, plus more as needed
10 lasagna noodles
1/2 cup whole-milk ricotta cheese
8 ounces fresh mozzarella cheese, either cut into bite-sized pieces or bought in small balls
Instructions
- Pre-heat oven to 425 degrees. In the meantime, set a large, oven-safe skillet over medium-high heat and brown the sausage, breaking it up with a wooden spoon. Once the sausage is about halfway done cooking, add the onion, garlic, and 1/2 teaspoon of the salt. Continue to cook until onions are soft, about 3 minutes.
- Add the red wine and bring to a boil. Lower the heat to simmer until reduced by half. Scrape up any brown bits with a wooden spoon.
- Whisk in tomato paste and tomato sauce. Bring to a boil, then lower the heat to simmer for 5 minutes. Taste the sauce and season with salt and pepper as desired.
- Break up lasagna noodles and add them to the sauce along with the water; stir to make sure all the pieces of noodle are covered. Bring to a boil before lowering the heat to a simmer. Cover and cook until the noodles are al dente, about 10 minutes, making sure to stir 5 minutes in to prevent the noodles from sticking. If it looks like the noodles need a little bit of extra liquid, add another 1/4 cup of water.
- Turn off the heat, uncover, and give everything a stir. Tuck tablespoon portions of the ricotta into pockets of noodles, making sure to evenly distribute the 1/2 cup. Do the same with the mozzarella. Put the whole skillet in the oven, uncovered. Bake until the cheese has melted and browned slightly, about 8 minutes. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes