Skillet Lasagna. I love this recipe. One pan. Pasta, tomatoes and real, raw mozzarella cheese. In fact, I've only made this recipe twice the entire year because it just cries out for the good cheese! :) Anyway, since I love this one so much, I thought I'd share the recipe. This comes from Cuisine at Home.- 1 lb italian bulk sausage
- 1 cup onion, diced
- 2 tsp garlic, minced
- 3 c fresh tomatoes, chopped
- 1/2 lb dry mafalda
- 1 c chicken broth
- 1/4 tsp dried italian seasoning
- 1/4 tsp red pepper flakes
- salt & pepper to taste
- 3 oz fresh mozzarella, cubed
- 1/2 c parmesan, grated, divided
- 3/4 cup ricotta
- 6 oz fresh mozarella, sliced
- 1/4 c thinly sliced fresh basil
Brown the sausage in oil in a large saute pan over high heat, 5 mins, crumbling with a spoon to break up large chunks. Stir in onion and garlic; saute 2 mins. Add the tomatoes, mafalda, broth, and seasonings and bring to a boil. Reduce heat to medium low, cover and simmer until noodles are soft, stirring occasionally, 10 mins. Preheat Broiler to High with the rack 5-6" below the heating element. Off heat, stir in the cubed mozzarella and half the parmesan. Dollop with ricotta, top with mozzarella slices, and sprinkle with remaining parmesan. Broil until cheeses melt and brown slightly, 4-6 mins.
****lighter options-to cut calories, use part-skim ricotta and 4 oz fresh mozzarella instead of 9. Omit oil and use a nonstick skillet coated with cooking spray (I didn't need any oil or spray at all. ) Brown 3/4lb sausage instead of 1 lb.
As for me, I omitted the ricotta and red pepper flakes completely (Eric doesn't like it) and I used whatever pasta I have on hand instead of trying to find the mafalda. This time around I didn't have any fresh tomatoes so I had to use canned, but it is really good with fresh as well.
The Breakdown
sausage-East River Organic Farm-34mi
onion, garlic, basil (dried)-garden-0mi
tomatoes and pasta-Eden Organics-152mi
chicken broth (homemade)-0mi
mozzarella-Oliver Farms-36mi
parmesan, italian seasoning, salt and pepper-mennonites-?
(8)
6 comments:
This looks really good. I may have to try it soon. I think they only was to get it local is to make my own mozarella from local milk. I haven't been successful at making mozarella yet. But I'm willing to give it another try.
Oh and you are very lucky to have Eden Organics local!
Looks delicious! But what's mafalda?
christy-I haven't tried making mozzarella yet but I've heard it's easy. I take it it's not as easy as I've been told, huh? Uh oh.
Yes, I am lucky to have Eden Organics so close. In 'o8 I want to can my own whole tomatoes and diced tomatoes and the like.
ginnie-mafalda are mini-lasagna noodles. I never use them though. I used spirals and egg noodles both times I tried the recipe and it worked out fine.
Making mozarella wasn't as easy as I'd been led to believe. It has to be incredibly hot to stretch it and it has been too hot for me to handle and I have tough hands! By the time it is cool enough to handle it is too cool to stretch and just breaks. I got some Playtex rubber gloves and I'm going to try again tomorrow. I'll let you know how it goes.
christy-let me know how it works out for you, I may have to invest in those gloves too, before I start.
Post a Comment