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Skillet Meaty Lasagna
Source: America's Test Kitchen
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Rating: 4   Reviews: 14 See Reviews
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Yield:  4
Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use ½ pound each ground pork and 85 percent ground beef. We recommend using either whole milk or part-skim ricotta here, but do not use fat-free ricotta, which has a very dry texture and bland flavor.
RECIPE INGREDIENTS
3 (14.5-ounce) cans whole peeled tomatoes
1 tablespoon olive oil
1 medium onion, minced
Salt
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths
2 ounces mozzarella cheese, shredded (1/2 cup)
½ ounce Parmesan cheese, grated (1/4 cup)
Ground black pepper
¾ cup ricotta cheese (see note)
3 tablespoons chopped fresh basil leaves
Skillet Meaty Lasagna Recipe at Cooking.com
DIRECTIONS
Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses.
Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and ½ teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes.
Scatter the pasta over the meat, then pour the processed tomatoes over the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.
Off the heat, stir in half of the mozzarella and half of the Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and Parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Sprinkle with the basil and serve.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 07/08/2011
Spotlight Recipe Review See all 14 reviews »

Rating: 5
by: kathleen Reviewed: 09/18/2012
Skillet Lasagna
This is easy and good.........and its so much less than making a whole pan of Lasagna..........you can make it in half the time as a pan of regular Lasagna, but the taste is just as wonderful if not better since you didn't spend all the time and only used on pan.....
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