This is another one of those recipes that I started with what I could find on-line and then ventured off into unknown territory as I was missing some of the ingredients in the original recipe from Pillsbury.com for Skillet Lasagna.
This was again a dinner for my family to eat on-the-go. It traveled well although it was a bit “saucy.” I have to remember to take an extra change of clothing for my son as he likes to wipe his hands on his shirt and a spaghetti sauce covered shirt was too much for me.
I added a side of broccoli to the kids dishes and we were out the door to a concert and we didn’t have to stop for drive through. Cheaper and probably only a bit better health wise but it definitely tasted much better than a cardboard burger and cold fries!
- 1 lb. mild Italian Sausage, removed from skin
- 1 small onion, chopped
- 1 tsp. minced garlic
- 1 tsp. oregano, dried
- 1 1/2 jars of spaghetti sauce
- 1/4 cup of water
- 1 1/2 cups of grated cheese, divided, I used whatever I had in the refrigerator and it was parmesan and cheddar
- 12 oz. box of pasta
- In non-stick skillet, cook sausage, onion and garlic over medium heat 9 to 12 minutes, stirring occasionally and breaking sausage into small pieces as it cooks, until sausage is thoroughly cooked; drain grease from pan.
- Add pasta over the top of the meat.
- Add spaghetti sauce. Place the 1/4 cup of water into your empty jar of spaghetti sauce and swish it around to get all the extra sauce out. Add the water to the pan and stir well to completely coat all the pasta. Add 1/2 cup of your cheese and oregano. Stir throughly.
- Heat to boiling; reduce heat to low. Cover; simmer 30 minutes or until noodles are soft. Uncover; sprinkle with cheese. Let stand 5 minutes. Cut into wedges. Serve from skillet with a large spoon.