Friday, September 5, 2008

Skillet Lasagna

I made this a few nights ago and debated whether or not to post it. I finally decided to post it because I think this recipe has potential and I liked that its family friendly and a great healthy replacement to a hamburger helper. Its not that this recipe was bad or inedible, just not memorable. The only change I made was to use ground beef since I could not find the meatloaf mix at my grocery store. I think with more seasonings and/or a combination of diced tomatoes/tomato sauce it could be one of those great recipes. In other words, it has good bones but needs some work. I'd love to hear your ideas on how to make this a really great recipe.

Skillet Lasagna
Source: America's Test Kitchen

Serves 4 to 6

1 (28-ounce) can diced tomatoes



tablespoon olive oil


medium onion , minced

Table salt


medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)


teaspoon red pepper flakes


pound meatloaf mix


curly-edged lasagna noodles , broken into 2-inch lengths

1 can (8 ounces) tomato sauce


cup grated Parmesan cheese plus 2 additional tablespoons

Ground black pepper


cup ricotta cheese


tablespoons chopped fresh basil

1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

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