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Thursday, December 8, 2011

Skillet Lasagna



The next time you're in the mood for lasagna, but don't have the time or energy to do all of the layering and baking, make this skillet lasagna.  It tastes just as good! I thought about adding more seasoning during the cooking, but decided against it. Don't be tempted - it doesn't need anything. I did leave out the red pepper flakes because I wanted my daughter to eat it. The fresh basil makes all the difference - don't skip it!  Make this when you're short on time or don't want to heat up your oven during the warmer months.  This may be your next favorite one-pot dish.

Source: The America's Test Kitchen Family Cookbook

Ingredients:
  • 1 (28 ounce) can diced tomatoes
  • 1 tablespoon olive oil
  • 1 onion , minced
  • salt
  • 3 garlic cloves , minced
  • 1/8 teaspoon red pepper flakes
  • 1 lb meatloaf mix (ground beef, and 8 ounces ground pork. for spicier flavour increase the amount of red pepper flakes)
  • 8 ounces curly-edged lasagna noodles , broken into 2-inch lengths (10)
  • 1 (8 ounce) can tomato sauce 
  • 1 ounce parmesan cheese , grated (1/2 cup)
  • pepper
  • 8 ounces whole milk ricotta cheese (about 1 cup)
  • 1/4 cup minced fresh basil
Directions:
Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.

Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.

Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.

Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen the sauce.).

Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.

Sprinkle with the basil and serve, passing the extra Parmesan separately.

5 comments:

The Home Cook said...

This sounds awesome! I love a good skillet meal.

Jaida said...

Mmm...easy, cheesy deliciousness!!

Chris said...

Seems like a great recipe, all the flavor of lasagna but in far less time.

Kristin - The Goat said...

This recipe was an absolute, complete and total success! My husband doesn't like a lot of tomatoes, so he picked out some of tomato pieces, but he managed to find room for a second helping on his plate :)

Thank you for this recipe :) I pinned it a few days ago, now I have to comment and say that I loved it!

Melissa said...

Yay! So glad you enjoyed it as much as we did! I can't wait to make it again.

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