Thursday, July 6, 2017
Alfredo Lasagna Skillet
Alfredo Lasagna Skillet 1 TBSP olive oil 1 lb Sweet Italian Turkey Sausage, casings removed 2 cloves garlic, minced 8 oz mini bellas, sliced 3 cups water 1 jar (16 oz) Ragú Classic Alfredo 12 uncooked lasagna noodles (about 12 oz), broken into two inch pieces 2 cups baby spinach 3/4 cup part skim ricotta 3/4 cup shredded mozzarella In a cast iron skillet over medium heat, heat the olive oil. Add the sausage and break it up, cooking until no longer pink. Remove the sausage from the skillet and transfer to a plate with a slotted spoon. Add the garlic and cook for 30 seconds, then add the mushrooms and sauté until tender. Remove from the pan with a slotted spoon and add to sausage on the plate. Add the water and the Ragú® Classic Alfredo sauce to the skillet and whisk together. Bring to a boil. Add the noodles to the skillet, turn the heat down to medium, and stir regularly so the noodles don’t stick to the bottom of the pan. Cook until the noodles are tender, about 12 to 15 minutes. Add the sausage and mushrooms back to the pan, and turn the heat to low. Mix in the spinach and stir until it is wilted. Then add in the ricotta and mozzarella, stirring until the mozzarella is melted and the ricotta is well combined.