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The Boston Globe

Food & dining

Recipe for skillet lasagna

Serves 4

2 tablespoons olive oil
1 pound sweet or hot Italian sausages, casings removed
1 small yellow onion, finely chopped
4 cloves garlic, finely chopped
Large pinch of crushed red pepper
1 teaspoon dried oregano
2 cans (28 ounces each) whole, peeled tomatoes, crushed in a bowl
Handful fresh basil sprigs
Salt and black pepper, to taste
1 package (9 ounces) no-boil lasagna noodles
4 ounces mascarpone cheese or cream cheese
½ pound fresh mozzarella, patted dry and thinly sliced

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