Everyone loves lasagna — but not everyone loves making it… until now! This easy, one-pan wonder flips the script. In about 40 minutes, you’ll have a bubbling, cheesy, totally crave-worthy meal on the table with almost zero fuss. We start with our Craft & Kitchen Oregon Wine and Basil Marinara (because flavor matters), add fresh ground Market beef and Italian sausage, and then layer in creamy cheeses for the ultimate comfort classic. It’s the kind of dinner that makes you look like a pro, even on a busy weeknight.
Serves: 6
Difficulty: easy
Prep time: 15 min
Cook time: 40 min.
Allergens: dairy, wheat
Ingredients
- 1 T Sebastiano’s extra virgin olive oil
- 1 small yellow onion, diced
- 8 oz. each Market sweet Italian sausage and fresh ground beef
- 8 oz. crimini mushrooms, sliced
- 1 jar Craft & Kitchen Oregon Wine and Basil Marinara sauce
- 1 ½ c low sodium chicken broth
- 8 oz. dry lasagna noodles (no boil work very well)
- 8 oz. cottage or ricotta cheese
- Pinch each salt and pepper
- 1 c shredded Tillamook mozzarella
- ¼ c Parmesan, shredded
- 2 T fresh Italian parsley, rough chopped
Steps
- In large skillet (12” or larger) cook beef, sausage and onion in oil over medium heat until crumbled, 4 min.
- Add mushrooms to meats and cook until tender, 4 min.
- Add marinara and broth and bring to a gentle simmer. Break lasagna noodles into rough 3” pieces and push each piece into liquid, spooning sauce over to cover well. Cook uncovered 25 min until pasta is tender and sauce has thickened slightly. Add a little more stock as needed if noodles are not submerged. Preheat oven set to broil.
- Dollop the cottage/ricotta cheese over lasagna and sprinkle with pinch of salt and pepper. Top with shredded mozzarella and Parmesan.
- Carefully transfer skillet lasagna to oven and broil just until top is golden, 2 min. Remove from oven and garnish with chopped parsley. Serve hot with toasted Bakery Garlic Bread.
