Chicken Sausage And Artichoke Skillet Lasagna

Name: Chicken Sausage And Artichoke Skillet Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups ricotta cheese; 1 cup low fat cottage cheese (one-percent); 1 large egg, lightly beaten; 2/3 cup grated parmesan cheese, plus more for garnish; 1 (10 ounce) package frozen chopped spinach, thawed and drained thoroughly; kosher salt & freshly ground black pepper; 1 tablespoon olive oil; 12 ounces chicken sausage; 1 (32 ounce) jar marinara sauce; 8 sheets no-boil lasagna noodles; 1 (14 ounce) can quartered artichoke hearts, chopped; 1/2 lb mozzarella cheese, thinly sliced; fresh basil leaf, torn

Servings: persons

1 1/2 cups ricotta cheese
1 cup low fat cottage cheese (one-percent)
1 large egg, lightly beaten
2/3 cup grated parmesan cheese, plus more for garnish
1 (10 ounce) package frozen chopped spinach, thawed and drained thoroughly
kosher salt & freshly ground black pepper
1 tablespoon olive oil
12 ounces chicken sausage
1 (32 ounce) jar marinara sauce
8 sheets no-boil lasagna noodles
1 (14 ounce) can quartered artichoke hearts, chopped
1/2 lb mozzarella cheese, thinly sliced
fresh basil leaf, torn

1
In a mixing bowl, combine the ricotta, cottage cheese, egg, Parmesan and spinach; season with salt and pepper.
2
In a 12-inch deep skillet, heat the olive oil over medium-high heat, then brown the sausage. Remove 1/3 sausage from the skillet to a paper towel lined plate.
3
Add 1 cup of the tomato sauce to the skillet and stir to combine with the sausage. On your cutting board, place 2 lasagna noodles side by side and use a spatula to cover them with 1/3 of the ricotta mixture. Using a larger spatula, transfer noodles to the center of the skillet. Scatter 1/3 of the artichokes on top, season with salt and pepper and top with 1/3 of the mozzarella. Add 1 cup of the tomato sauce and the 1/3 of the sausage. Repeat the layers 2 more times. Finish by tearing the remaining mozzarella slices and placing it on top along with the remaining sauce. Cover, adjust the heat, and simmer until the lasagna is cooked through and the cheese is bubbly, about 30 minutes.
4
Meanwhile, preheat the broiler. After the lasagna has cooked through, place the skillet under the broiler for 2 to 3 minutes, until the cheese is golden brown and crispy around the edges.
5
Garnish with additional Parmesan cheese and basil before serving.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups ricotta cheese, 1 cup low fat cottage cheese (one-percent), 1 large egg, lightly beaten, 2/3 cup grated parmesan cheese, plus more for garnish, and more.

Yes, Chicken Sausage And Artichoke Skillet Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!