Italian Sausage Skillet Lasagna

• Meat

  • 4 (425g | 15oz italian sausages, large

• Produce

  • 4 cups Baby spinach, fresh leaves
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Oregano, dried
  • 1 tbsp Parsley, dried
  • 2 tbsp Parsley
  • 1 large (796ml | 28oz can Tomatoes

• Pasta & Grains

  • 300 g Lasagna pasta, Mini

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Salt

• Dairy

  • 175 g Mozzeralla cheese
  • 75 g Mozzeralla cheese, grated

• Liquids

  • 1/2 cup Water

Found on eviltwin.kitchen

Description

Ingredients

• 300g (10.5oz) Mini Lasagna Pasta
• 4 large (425g | 15oz) Italian sausages, hot or mild, casings removed and torn into bite size chunks
• 1 large (796ml | 28oz) can crushed tomatoes
• 1/2 cup (120ml) water
• 1 tbsp dried parsley
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt (I use Himalayan salt)
• 1/2 tsp ground black pepper
• 4-5 cups (150g | 5.3oz) fresh baby spinach leaves
• 175g (6.2oz) mozzeralla cheese, cubed
• 75g (2.6oz) mozzeralla cheese, grated
• 2-3 tbsp finely chopped parsley for garnish, optional

Directions

• Cook the pasta in plenty of salted boiling water, according to the directions on the package, then drain and set aside.
• While the pasta is cooking, brown the chunks of sausage meat in a 5½ quart saute pan over medium-high heat, stirring delicately from time to time. Try not to break the chunks of meat as you stir.
• When the meat is nice and brown, add the crushed tomatoes, water and seasonings to the pan; stir and bring to a simmer, then continue cooking for 3-4 minutes.
• Add the baby spinach leaves and stir delicately until theyre completely wilted.
• Delicately add the cooked pasta and stir until well combined, then add the cubed mozzarella and stir quickly, just to mix it in. Dont stir too much at this point, you want the cubes to keep their shape.
• Top with the grated mozzarella and place in the oven under the broiler until the cheese has melted and starts to bubble, about 5 minutes.
• Garnish with a little bit of chopped parsley if desired, and serve.