Skillet Lasagna

Ingredients

• 15 oz.  Ricotta
• 8 oz.  Mozzarella, thinly sliced
• 1/2 cup  grated Parmesan
• 2 1/2 cups Lasagna Noodles, crumbled
• 3/4 lb. Italian Sausage, casing removed
• 1 small Onion, chopped
• 1 small Green Bell Pepper, chopped
• 2 cloves Garlic, minced
• 14 oz. tomato or marinara sauce
• 1/3 cup Fresh Basil, chopped
• 1 tbs Parsley, dried
• 1 tsp Oregano, dried
• 1 1/4 cup Water
• 2 tbs Extra Virgin Olive Oil
• 1 Egg
• Salt and Pepper, to taste

Directions

• Preheat oven to 400 degrees F.
• Heat the olive oil in a heavy skillet.
• Add the sausage, onion and green pepper and cook, stirring occasionally, until the sausage is browned and the vegetables are tender (about 5 to 7 minutes). Drain any excess fat.
• Add the garlic and cook until fragrant, about 30 seconds.
• Add tomato sauce and water, stirring to combine. Heat through and set aside. In a small bowl combine parsley, oregano, ricotta, egg and 1/4 cup of Parmesan cheese.
• Season with salt and pepper, stirring to incorporate.
• Spread 1/3 of the sausage sauce on the bottom of a 10-inch ovenproof skillet (non-stick or cast-iron).
• Top with 1/4 of the noodles, drop 1/3 of cheese mixture.
• Repeat and assemble two more layers, ending with noodles and sauce.
• Spread thinly sliced mozzarella over the top and sprinkle with remaining Parmesan cheese.
• Cover tightly with foil. Bake 35 to 40 minutes.
• Let rest 10 minutes before cutting into wedges. Sprinkle with fresh basil leaves and serve.