• 2 tablespoons olive oil
• 1 pound sweet or hot Italian sausage, casings removed
• 1 small yellow onion, finely chopped
• 4 garlic cloves, minced
• Large pinch of hot red pepper flakes
• 1 teaspoon dried oregano
• Two 28 ounce cans whole, peeled tomatoes
• 1 sprig basil, plus a handful of loose basil leaves for garnish
• Small red pepper
• One 9 ounce package no boil lasagna noodles
• 4 ounces mascarpone or cream cheese (½ cup)
• ½ pound fresh mozzarella, thinly sliced and patted dry

Skillet Lasagna

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• 2 lbs fresh or packaged whole-milk ricotta cheese
• Italian-American Meat Sauce (click here) 
• Salt
• 2 tablespoons olive oil
• 2 pounds lasagna noodles
• 2 large eggs 
• 2½ cups freshly grated Parmigiano-Reggiano cheese
• 1lb mozzarella cheese, preferably fresh, sliced thin

Lidia's Italian-American Lasagna

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• 15 oven-ready (rippled-style, such as Ronzoni) lasagna noodles (from two 8-ounce boxes) 
• 12 ounces cream cheese, softened, divided
• ½ cup chicken broth, divided
• 2 cups spinach, coarsely chopped
• 2 cups Louisiana lump crabmeat
• 2 cups cooked shrimp, chopped
• 1½ teaspoons dried basil
• 1 jar (25-26 ounces) good marinara sauce
• 4 cups (1 pound) grated part-skim or whole-milk mozzarella cheese, divided
• ¾ cup finely grated Parmesan cheese, divided

Quick, Creamy Seafood Lasagna

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