With sausage, mushrooms, peppers, and cheese, this one-skillet dinner brings together the best flavors of a baked lasagna in an easy weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound sweet Italian turkey sausage, casings removed
- 2 cloves garlic, minced
- 8 ounces baby bell or regular bell peppers, sliced
- 3 cups water
- 1 (16 ounce) jar Ragu® Classic Alfredo Sauce
- 12 uncooked lasagna noodles, broken into 2-inch pieces
- 2 cups baby spinach
- 3/4 cup part-skim ricotta cheese
- 3/4 cup shredded mozzarella cheese
Directions
- Heat olive oil in a cast iron skillet over medium heat. Add sausage; cook and stir, breaking up the sausage until no longer pink. Use a slotted spoon to transfer sausage to a dish.
- Cook garlic in the skillet for 30 seconds; add mushrooms and saute until tender. Transfer to the dish with the sausage.
- Pour water and Ragu® Classic Alfredo sauce into the skillet; whisk to blend. Bring to a boil.
- Add broken lasagna noodles to the skillet; reduce heat to medium. Simmer until the noodles are tender, about 12 to 15 minutes, stirring regularly to prevent pasta from sticking to bottom of the pan.
- Return sausage and mushrooms to the pan; reduce heat to low. Stir in spinach; cook until just wilted. Add ricotta and mozzarella cheeses, stirring until the mozzarella is melted and the ricotta is well combined.