Craving lasgana, but can’t spare the three to four hours it takes to make it? No problem! This stovetop version is on your table in 15 minutes thanks to oven-ready noodles and your favourite jarred pasta sauce. The other good news? There’s only one pan to wash. So say goodbye to hours spent slaving away in the kitchen and welcome this recipe into your everyday repertoire.
Position rack in top third of oven. Preheat broiler to high. Boil water in a kettle. Break each noodle into 4 pieces and place in a heat-proof container. Cover with boiling water. Set a timer for 4 minutes, and then set aside.
While noodles are soaking, heat a large oven-proof skillet over medium-high. Slice open casings and remove sausages.
Add oil to pan, then meat. Using a wooden spoon, break up sausages into small pieces. Cook until browned, about 3 minutes. Drain excess fat from pan.
Stir in pasta sauce and water. Bring to a boil.
Drain noodles and add to sauce. Using a wooden spoon, push down noodles until fully submerged. Lower heat to medium-low and simmer until noodles have softened, 5 minutes.
Stir in spinach until wilted, about 1 minute.
Stir in ricotta and 1/2 cup mozzarella.
Top with remaining mozzarella. Broil until cheese has browned, about 2 to 3 minutes.
Garnish with fresh basil and serve.