prep 0:05 total 0:35
4 to 6 servings
Pour tomatoes with their juice into a 1 quart liquid measuring cup. Add water until mixture measures 1 quart, and stir in italian seasoning.
This is from Cook's Country, which is a magazine from the people at Cook's Illustrated. I was a little skeptical about this, since I never made a skillet lasagna before, but it's so good, and SO easy. (They say to use a 12" non stick skillet, but I used my large calphalon pan that isn't non stick, and had no trouble. You just have to make sure to keep stirring all the way to the bottom of the pan.)
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