lasagna

  • 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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Course: 
  • 15 oven-ready (rippled-style, such as Ronzonl) 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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