Skillet Lasagna

This was quick and easy. I had thought about using RADIATORI pasta, but I'm glad I didn't because I liked the flat-ness of the big lasagna noodles all broken up.

Skillet Lasagna
1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
1 lb. ground Italian sausage
2 (14.5 oz) cans Italian diced tomatoes, drained
1 8 oz. can tomato sauce
Italian seasoning
coarse salt
sugar
fresh ground pepper
1/2-1 cup ricotta cheese
1/2-1 cup grated mozzarella cheese
1/4-1/2 half cup Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked

Heat oil in a large nonstick skillet over medium-high heat. Add sausage, onions, and mushrooms and cook until browned/softened. Add in diced tomatoes, tomato sauce, basil, Italian seasonings, salt, sugar, and pepper. Cook mixture until it thickens up a bit, around 5 minutes. Taste to adjust seasonings. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir loosely and cover pan. Cook about 2 more minutes, or until cheese is melted.

Adapted from THE REALISTIC NUTRITIONIST

Family Rating:
Brad: ****
Jordan: ****
Eli: *****
Phoebe: *****
Overall Family Rating: 18/20