One of my husband's favorite meals is lasagne but rarely and I able to make it during the weekdays. Not only is it time consuming but it’s putzy to make. So, I decided to make a quick and easy version of our favorite lasagne recipe and here’s how you make it.

 

First start out by using a deep skillet with a lid to make the process easy and quick. I like using my Rachel Ray oval deep skillet for this recipe.

 

Over medium high heat cook your Italian sausage breaking into small pieces. I usually find a pre seasoned Italian sausage mixture at my local grocery store. You could also use Italian sausage links as well. Once the sausage is fully cooked, transfer to a plate and set aside.

 

Working in the same skillet over medium to medium high heat sauté onion, bell pepper, mushrooms, and garlic in olive oil. Cook for 5 minutes and season with salt and pepper.

 

After your vegetables have been sautéing for 5 minutes add the rest of your seasoning including oregano, Italian seasoning, basil, and red pepper flakes. Stir until well combined. Add cans of diced tomatoes, tomato sauce, chicken stock, and sliced pepperoni to the skillet mixture. Stir until well combined. Bring mixture to a medium heat until mixture starts to boil.

 

Break lasagne sheets into bite sized pieces and add to your liquid mixture. Mix until well combined making sure the lasagne sheets are submerged into liquid mixture. Cover skillet and cook for 10 to 15 minutes on medium to low heat. The lasagne sheets will cook in the tomato mixture while making the sauce creamy. Plus it saves time and you don’t have to worry about cleaning another pot.

 

Once the noodles are cooked top with dairy-free mozzarella. Cover and cook for another 2 to 3 minutes until mozzarella is melted.

 

This lasagne bake is packed full of flavor and is easy to make during a busy weeknight. Enjoy this lasagne bake with a fresh salad and dairy free herb bread.

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