Skillet Mushroom Lasagne

Clock Icon 30 minutes |
Servings: 6 |
Prep: 10 minutes |
Cook: 20 minutes

Skillet Mushroom Lasagne

Clock Icon 30 minutes
Servings: 6
Prep: 10 minutes
Cook: 20 minutes

Skillet Mushroom Lasagne

Clock Icon 30 minutes
Servings: 6
Prep: 10 minutes
Cook: 20 minutes

Ingredients

Ingredients

  • 4 cups (1 L) fusilli or any curly pasta
  • ½ lb (250 g) spicy Italian sausage, casings removed
  • 1 clove garlic, minced
  • 1 Peak of the Market onion, chopped
  • 1 Peak of the Market sweet red pepper, seeded, chopped
  • 1 lb (500 g) fresh mushrooms (white or crimini) sliced
  • 1 jar (645 mL – 700 mL) spaghetti sauce
  • 1 tsp (5 mL) EACH basil and oregano
  • 1 container (500 g) light ricotta cheese
  • 2 cups (500 mL) grated part-skim mozzarella cheese

Method

  1. In large pot of boiling water, cook fusilli until tender but firm, about 6 minutes. Drain. Set aside.
  2. In large ovenproof skillet over medium heat, saute sausages until almost cooked, breaking up any large pieces while cooking. Drain fat.
  3. Add garlic, onion, red pepper and mushrooms. Cook and stir until tender.
  4. Add spaghetti sauce, basil and oregano.
  5. Cover. Cook additional 10 minutes.
  6. Stir in pasta.
  7. Spread ricotta cheese evenly over top. Turn off heat. Let stand 5 minutes,
  8. Sprinkle with mozzarella cheese.
  9. Broil 5 minutes or until top is golden.  Serve immediately.