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Skillet Lasagna with Sausage and Burrata

Skillet Lasagna with Sausage and Burrata

Rebecca Haley-Park
Love lasagna, but not the time commitment? Meet your new favorite method: skillet lasagna. Sauce recipe adapted from The New York Times.
Servings 4


  • 1 28- ounce can whole tomatoes
  • ½ cup olive oil
  • 7 cloves garlic sliced
  • 1 teaspoon sea salt plus more to taste
  • Pinch red pepper flakes
  • 1 sprig fresh basil plus more to garnish
  • 8 ounces lasagna noodles broken into thirds (10 noodles)
  • 1 pound ground Italian sausage
  • ½ cup mascarpone cheese
  • ½ cup ricotta cheese
  • 8 ounces burrata cheese 2 4-ounce balls


  • ► Pour tomatoes with juices into a large bowl and crush with your hands. Warm oil in a large skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add tomatoes, salt, and red pepper flakes. Stir, then add basil sprig.
  • ►Simmer sauce until thickened, about 20 minutes. Taste and season with additional salt and pepper as necessary. Discard basil.
  • ►Heat oven to 425°F. Meanwhile, cook lasagna noodles for 2 minutes less than instructed on the package. Drain and set noodles aside. Cook sausage in a skillet over medium heat until crumbled and no longer pink, about 5 to 8 minutes. Add sauce to sausage skillet, stir, and remove from heat. Add mascarpone and stir to combine. Add cooked lasagna noodles and ricotta, and stir again to combine.
  • ►Place burrata balls on top of lasagna and tear each in half. Bake 15 to 20 minutes, or until bubbling. Garnish with fresh basil leaves.
Photography by Emily Kan; Styled by Monica Mariano

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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