Skillet Lasagna


prep 0:05       total 0:35


4 to 6 servings



1 can (28) diced tomatoes
3/4 to 1 tsp. Italian seasoning (this was my own addition--I didn't want to just put plain tomatoes in)
1 tbsp. olive oil (I used a bit more, since my pan wasn't non stick)
1 md. onion, minced
3 cloves garlic, minced
1/8 tsp. red pepper flakes
1 lb. meatloaf mix (couldn't find any, used lean ground beef)
10 lasagna noodles, broken into 2 inch lengths (I used the no boil ones, they say you can use either)
1 can (8 oz.) tomato sauce
1/2 cup 2 plus tbsp. grated parmesan cheese
1 cup ricotta cheese
3 tbsp. chopped fresh basil


Pour tomatoes with their juice into a 1 quart liquid measuring cup. Add water until mixture measures 1 quart, and stir in italian seasoning.

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

Scatter pasta over meat but don't stir. Pour diced tomato mixture and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium low and simmer for 20 minutes, stirring every 5 minutes or so, until pasta is tender.

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

Author's Comments

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.)

Similar Recipes


0 Recipe Reviews