- 1 pound roll of turkey breakfast sausage
- 1 tablespoon unsalted butter
- 1 cup diced onion
- 2-3 cloves garlic, peeled and minced
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 6 ounces tomato paste
- 1 (28-ounce) can whole tomatoes
- 1 pound dried bow tie shaped pasta
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup part-skim Ricotta cheese
Melt the butter in a large skillet set over medium heat. Brown the turkey sausage in the butter along with the diced onions, crumbling the sausage with a wooden spoon as it cooks. Once the sausage is cooked and crumbled, stir in the garlic, oregano, salt, pepper, and red pepper flakes; continue cooking for one minute.
During that minute, pulse the can of whole tomatoes with the all included juice in a blender until pureed. Add enough cold water to equal 4 cups of pureed tomatoes and liquid.
Scatter the dried pasta evenly over the seasoned sausage mixture. Drop small spoonfuls of tomato paste over the dried noodles. Pour the tomato mixture over the noodles to fully cover the pasta. Do not stir! Place a tight fitting lid over the skillet. Reduce the heat to medium low and simmer for 20 minutes or until noodles are tender.
Remove the skillet from the heat. Stir in the parmesan cheese while folding the Skillet Lasagna together. Dot the top with small spoonfuls of ricotta cheese. Cover the skillet again and let stand 5 minutes before serving.
Serve with additional Parmesan cheese, if desired.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.