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Skillet Lasagna

Created by ellie on July 1, 2014

2 tablespoons oil (olive oil)
1 pound Italian sausages (we use the sweet sausages/not hot)
1 yellow onion, chopped
4 garlic cloves, minced
1 pinch red pepper flakes
1 teaspoon oregano, dried
2 cans (28 ounces each) tomatoes (I use one can whole tomatoes and the other can diced or whatever two cans I have)

Step 1: In a large high sided skillet on high heat, heat the oil and then add the sausages until browned (3-5 minutes). Transfer sausages to a plate. Set aside.
Step 2: Reduce heat to medium low and add the next three ingredients (onion-pepper flakes) and cook for 5-10 minutes or until onions soften.
Step 3: Stir in the oregano and tomatoes, breaking up the tomatoes. Stir in the basil and return the sausages to the skillet. Season with salt and pepper and simmer for 5 minutes, stirring occasionally.
Step 4: Break the lasagna noodles in half, cross-wise. Push half of the noodles under the sauce in the pan. Put the other half of the noodles on top of the sauce, pushing them down a bit so the sauce will cover the noodles and they will cook. Cover pan and raise heat to a simmer and cook until noodles are tender (10-15 minutes).
Step 5: Put the cream cheese in spoonfuls over the sauce and swirl into the sauce and then top with the mozzarella cheese. Continue to simmer, covered until the cheese melts (3-5 minutes). Turn off heat and top with basil leaves, if desired.
Step 6: Let lasagna rest for 10 minutes before serving.