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1
In a large skillet that has a lid, heat 2 tablespoons of olive oil to medium heat.
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2
Removed the casing from the sausage and add to the skillet.
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3
Using a wooden spoon, break up the sausage and cook until lightly brown.
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4
Add in the mushrooms and cook for an additional 3-4 minutes until the mushrooms have softened.
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5
Remove the sausage and mushrooms to a clean plate.
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6
Add the remaining tablespoon of oil to the skillet and cook the onions and scallions until softened and translucent.
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7
Add the garlic, fennel seeds and red pepper flakes and cook for 1 minute before adding in the tomato paste.
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8
Allow the mixture to cook for an additional minute to allow the items to become aromatic.
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9
Transfer the sausage and mushrooms back to the skillet and stir to combine.
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10
Using a blender or immersion blender, puree the tomatoes with their juices until smooth.
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11
Break the lasagna noodles into 1-2 inch pieces and layer on top of the ingredients in the skillet.
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12
Pour the pureed tomatoes and chicken stock over the noodles.
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13
Allow the liquids to come to a slight boil.
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14
Cover and simmer the lasagna for 20-25 minutes, stirring every few minutes.
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15
Continue cooking until the noodles become al dente.
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16
Remove from heat and stir in the Parmesan cheese.
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17
Season with salt and pepper and lay pieces of mozzarella over the top.
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18
Garnish with basil leaves and serve warm.
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19
Note: If you would like a bit of crunch, turn on your oven broiler after placing the mozzarella cheese and place the skillet about 4 inches away from it.
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20
Allow to brown for about 30-45 seconds but be sure to keep an eye on it to avoid burning the lasagna.
