Lasagna Bean Skillet

 

Ingredients

1 Tbsp. extra-virgin olive oil
1 pound mild ground Italian sausage (optional, but highly recommended)
1 medium yellow onion, chopped (about 1 cup) 
6 medium cloves garlic, finely chopped
1 Tbsp. tomato paste
2 tsp. Italian seasoning blend
1/4 tsp. crushed red pepper flakes
1 (28-ounce) can crushed tomatoes
2 (16-ounce) cans great northern beans, drained and rinsed
1 tsp. kosher salt; for table salt, use half as much by volume
1/2 cup whole-milk ricotta cheese (or blend equivalent amount of cottage cheese)
1 1/2 cups shredded low-moisture mozzarella cheese
1/4 cup grated Parmigiano-Reggiano cheese
Fresh basil leaves for garnish, optional

Crusty bread for serving, optional

Directions

1. In a large broiler-safe skillet, heat oil over medium-high heat until shimmering. Add sausage, if using, and cook, stirring often with a wooden spoon to break into small chunks, until browned, 5 to 7 minutes. Transfer to a bowl or plate using a slotted spoon; leave drippings in skillet. (If not using sausage, proceed directly to Step 2.)

2. Add onion to skillet and cook over medium heat, stirring often, until softened, about 5 minutes. Add garlic, tomato paste, Italian seasoning, and crushed red pepper and cook, stirring often, until garlic is fragrant and tomato paste has darkened in color, about 2 minutes. Stir in crushed tomatoes, beans, salt, and reserved sausage, if using. Bring to a simmer over medium-high heat, then reduce the heat to medium-low to maintain a simmer and cook, stirring occasionally, until the sauce is slightly reduced and flavors have melded, 5 to 10 minutes. Remove from heat.

3. Meanwhile, set oven rack to upper-middle position, about 6 inches from top, and preheat broiler on high. Dollop the top of sauced beans with ricotta, then sprinkle evenly with mozzarella and Parmesan. Broil until cheese is bubbly and lightly browned, about 5 minutes. Garnish with basil and serve with bread, if desired.

Notes: Easy, quick, hearty, healthy, tasty! Everyone in the family enjoyed this one, and I anticipate we will eat it many times more. I had pre-cooked great northern beans, but the original recipe calls for butterbeans. I personally prefer great northern or navy beans to butterbeans. The Italian sausage is a must in my opinion. It lends a lot of flavor, but of course it can be omitted. I didn't have ricotta on hand so I blended up some cottage cheese to dollop on top. It was the perfect substitute!  

Source: Serious Eats