One Pot Summer Veggie & Sausage Lasagna Skillet

Easy, simple and oh-so- tasty! I love how versatile this recipe is: use whatever veggies are in season + sausage/whatever protein you want + whatever pasta you have on hand + tomato sauce + herbs + cheese. And it’s delicious every. single. time.

Feeds 4-6 people

Ingredients:

1# rotini, fusilli, broken lasagna noodles, penne or any other noodle

1 qt. your favorite tomato/spaghetti sauce

1# ground Italian sausage

1 sweet or bell pepper (any color), chopped

4 stalks chard or kale, chopped

1 bunch broccolini, chopped

1 large yellow onion, chopped

3 cloves garlic, minced

1 c. shredded mozzarella cheese

1 tsp. each dried oregano, red pepper flakes and salt

¼ c. fresh basil, shredded

Directions:

In a large pot over medium-high heat, boil enough salted water for the pasta. Once boiling, add the pasta and cook according to package instructions. Strain and set aside.

Using the same pot, add the sausage. Use a spatula to break up the sausage into bite-sized pieces as it cooks. Once cooked, scoop out the sausage into a bowl and set aside.

There should be a couple of teaspoons of oil from the sausage in the pan. If not, add a couple teaspoons of a neutral cooking oil. If there is too much oil from the sausage, you can spoon out some and dispose appropriately. Add all of the veggies except for the garlic and cook until softened, about 5-6 minutes. Be sure to stir every so often. Add in the garlic and cook another 2-3 minutes.

Add the sausage and noodles back in. Add the tomato sauce, dried oregano, red pepper flakes and salt. Stir well and heat through. Add the cheese and mix until melted. Top with shredded basil. Serve hot!