Skillet lasagna with sausage and peppers from The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks by Editors of Cook's Country Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on July 28, 2014

    Very good. Much lighter than my regular lasagna and much easier. Great for summer when you don't want to turn on the oven. Unlike most other skillet lasagna recopes, this one uses regular lasagna noodles, not the no-boil ones. I used fresh tomatoes from the garden rather than the canned ones.

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