Gluten free Skillet Lasagne

by: Sue

This skillet lasagne is quick and easy and better than any standard lasagne I have made. I took an America’s test kitchen recipe and altered it to fit my pantry and my gluten free diet, the result is outstanding!

1 28 ounce can crushed tomatoes
1 tablespoon olive oil
1 medium onion, diced
1/2 teaspoon salt
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
4 slices Wrights peppered bacon, cut into dice
8 ounces smoked sausage, diced
12 ounces corn pasta (lasagne corte)
1/2 cup white wine
1/2 cup grated parmesan
ground black pepper
1 cup ricotta cheese
1 tablespoon dried basil
1/4 grated parmesan to top
1/2 cup grated cheddar to top

Empty the tomatoes into a four cup measure; add liquid until it measures four cups (I used water). Heat the oil in a 12 inch high sided stainless skillet, add the onion, salt and cook until the onion browns, stir in the garlic and pepper flakes and cook 30 seconds. Cook in a separate skillet the bacon until crisp, add the chopped sausage, when brown add to the onion mixture. Scatter the pasta over the mixture, add the tomatoes and cover, stirring occastionally, add the wine, and simmer until the pasta is tender, about 20 minutes. Remove the skillet from the heat and stir in the parmesan. Dot with heaping tablespoons of the ricotta, cover and let stand 5 minutes. Sprinkle top with 1/4 cup parmesan grated, and 1/2 cup grated cheddar and put under broiler until cheese begins to bubble and brown. Remove from oven, let stand for 5 minutes then serve with salad.

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