INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 1/2 cup small-diced yellow onion
- 2 garlic cloves, minced
- 1/2 pound ground beef (90/10)
- 1/2 pound bulk mild or spicy Italian sausage
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- One 24-ounce jar arrabbiata or marinara sauce
- 1/3 cup plus 1/4 cup store-bought basil pesto
- Grated zest of 1/2 lemon
- 6 ounces no-boil oven-ready lasagna noodles (sub gluten-free no-boil lasagna for gluten-free)
- 1/2 pound fresh mozzarella cheese, thinly sliced
- Fresh basil leaves, for serving
DIRECTIONS
- Preheat the oven to 375F.
- In a 10-inch ovenproof skillet (preferably cast-iron), heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, until the onion is tender, about 3 minutes. Add the ground beef and sausage. Continue to cook, breaking up the meat with the edge of a spoon, until it is browned and cooked through, 5 to 6 minutes.
- Drain off the excess fat, then add the salt, pepper, arrabbiata sauce, 1/3 cup of the pesto, and the lemon zest and stir to combine. Bring to a simmer and reduce the heat to medium-low.
- Carefully break up the lasagna noodles into 1- to 2-inch pieces and add them to the skillet. Don’t worry if they get a little jagged and imperfect, it will still come together nicely. Gently fold the noodles into the sauce to ensure they are coated in the sauce, then use the back of a spatula to spread the contents of the skillet into an even layer.
- Place the mozzarella slices evenly across the top of the skillet in a single layer, then dollop small spoonfuls of the remaining . cup pesto across the top. Carefully cover the skillet with aluminum foil, ensuring the foil does not touch the top of the lasagna.
- Bake for 15 minutes. Carefully remove the foil and continue to bake, uncovered, until the cheese is golden, 10 to 12 more minutes.
- Remove the lasagna from the oven and let cool, uncovered, for 8 to 10 minutes to allow the sauce to settle and thicken a bit more. Top with the basil and serve.
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