The shape of the cast iron skillet makes for more end pieces- for those that love those crispy edges (like us).
|No boil Lasagna Noodles (about 1/2 of a package)
|1 Tbl Garlic Extra Virgin Olive Oil
|1 lb Italian Sausage (hot or mild), casings removed
|1 small onion, diced
|2 cloves garlic, minced
|1 tsp dried oregano
|1 tsp crushed red pepper flakes, if desired
|3/4 cup Ricotta Cheese
|1 Tbl Soprano's Deliza
|16 oz shredded Mozzarella
|Preheat oven to 375°F. Heat a cast iron skillet over medium high heat.
|Drizzle Garlic Extra Virgin Olive Oil to just coat the bottom of the pan. Add Italian sausage and sauté until cooked through and browned. Remove to a plate.
|Add onions and sauté in the rendered fat from the Italian sausage. When the onions are softened and translucent, add in the garlic and saute for 1 minute. Add dried oregano and crushed red pepper flakes (if using), then return sausage to the skillet. Add 1/2 jar Pasta Sauce. Simmer and reduce for 5 minutes.
|While this is reducing, in a bowl, beat the egg and add the Ricotta cheese. Stir to combine. Add in the Soprano's Deliza and mix well.
|Remove the meat mixture from the skillet leaving about 1/4 cup in the bottom. Place one layer lasagna noodles, breaking them to fit them in the skillet. Spread 1/3 of the Ricotta mixture on top of the noodles. Spoon 1/3 of the meat mixture over the noodles. Top with shredded mozzarella. Repeat two more times.
|Pour remaining sauce over the lasagna, using enough to cover the noodles. Top with mozzarella.
|Brush olive oil on a sheet of foil. Cover the lasagna with the oiled foil to keep the cheese from sticking to the foil. Bake for 40 minutes then remove the foil. Bake until the cheese is golden and bubbly and the edges are browned and crispy.