Karri Perry makes skillet lasagna with garlic bread croutons

Skillet Lasagna with Garlic Bread Croutons:
1 whole garlic bulb roasted (then divided); 1/2 lb Italian sausage; 1/2 lb ground beef; 1 tsp baking soda; 1 medium yellow onion chopped; 1/2 tsp black pepper; 2 tsp dried oregano; 3 tbs red wine vinegar; 1 heaping tbs tomato paste; 1 23-ounce jar of favorite marinara sauce; 1 cup water; 1 14-ounce can fire roasted diced tomatoes; 2-3 cups fresh baby spinach; 1 box bow tie pasta; 15-ounces ricotta cheese; 1/4 cup grated Parmesan ; 3/4 cup grated mozzarella.

Bread: Hearty loaf French or focaccia bread cut into 2-inch cubes; 4 tbs olive oil; 1 tsp each salt, pepper, and Italian seasoning.

DIRECTIONS:

Roast Garlic (can be made ahead). To roast garlic, slice the garlic bulb off the top, about 1/4 inch off the top. Drizzle with 2 tsp olive oil. Wrap in a small piece of crumbled parchment paper. Place in a small shallow baking dish. Bake at 400, 40 minutes, or until golden and the cloves are softened. Allow to cool before handling.

To make the Skillet Lasagna:
Boil water for pasta. Cook pasta according to the package while making the sauce. (Plan to make 3 cups of cooked pasta)
Brown the meats on medium heat in a large skillet (with 3-inch sides). Sprinkle with the baking soda.
The baking soda helps brown the meat well and retains moisture during cooking.
When the meat is cooked most of the way, add the chopped onion. Half of the roasted garlic bulb, squeeze the cloves from the roasted bulb (about 5-6 cloves), salt, pepper, and oregano. Cook for 2-3 minutes more.
Lower heat, to the browned meat mixture add the red wine vinegar and tomato paste. Cook 2 minutes more to deglaze pan.
Add the fire-roasted tomatoes, marinara sauce, and water. Bring to a simmer.
Add the fresh spinach, stir in to wilt.
Add the cooked and drained pasta. Stir to combine. Allow the mixture to simmer for 15-20 minutes, stirring occasionally.
Add the grated Parmesan and stir. Add dollops of ricotta cheese on top and sprinkle with mozzarella. Cover and let simmer on low for 8-10 minutes, allowing the cheeses to melt and the sauce to thicken. Serve in shallow bowls with garlic bread croutons (below).

Garlic Bread Croutons (can be made while lasagna simmers):
Set oven to 400 degrees.
Prepare a parchment-lined baking sheet.
Slice the bread loaf into 2-inch cubes and set aside.
In a large bowl, add the reserved roasted garlic (5-6 cloves), olive oil, salt, and pepper. Stir together, making a slurry. Add the bread cubes. Using tongs, toss the bread in the garlic and olive oil mixture until well coated. Pour coated bread cubes onto a parchment-lined baking sheet.
Sprinkle with Italian seasoning and shredded mozzarella cheese. Bake in a 400-degree oven on the middle rack for 15-20 minutes until the bread is toasted and the cheese is melted.

Optional Substitutions for Lasagna:
Vegetable Version: Use diced mushrooms, zucchini, and carrots, sauté with baking soda and 1 tsp olive oil at the start of the recipe, and then proceed with the rest.

Meat Substitutes: can use ground turkey or chicken

Cheese Substitute for Ricotta is cottage cheese.

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