Skillet Lasagna with Sausage and Burrata
Love lasagna, but not the time commitment? Meet your new favorite method: skillet lasagna. Sauce recipe adapted from The New York Times.
- 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.