Skillet Lasagna

100 Recipes by America's Test Kitchen (#52 p175)

Like Hamburger Helper, but made from food instead of chemicals.
Prep
  • Heat a 12-inch nonstick skillet with a lid.
  • Put tomatoes in 4-cup measuring cup
  • Add water until mixture measures 4 cups.
1 (28 oz) can diced tomatoes
4 oz water
Aromatics
Sauté until beginning to brown, ~5 min.
1 onion, chopped fine
1/2 t salt
Add, cook until fragrant, ~30 sec.
3 cloves garlic, minced
1/8 t red pepper flakes
Meat
Cook until no longer pink, ~4 min.
1 lbs meatloaf mix*
Pasta
  • Break noodles into 2-inch lengths (or use mini-lasagna).
  • Scatter over meat but don't stir.
12 oz curly-edged lasagna noodles (about 10)
Tomatoes
  • Add diced tomatoes and tomato sauce.
  • Cover and bring to simmer.
  • Simmer over med-low until noodles are tender, ~20 min.
1 (8 oz) can tomato sauce
Cheeses
Off heat, stir in cheese and season.
1 oz Parmesan, grated
salt
pepper
Dollop ricotta, sprinkle Parmesan
8 oz ricotta or mozzarella
2 T Parmesan, grated
* If you can't find meatloaf mix, you can make it by combining equal parts ground beef, pork, and veal. If you can't find veal, use equal parts ground beef and pork. You can also just use Italian sausage and omit the red pepper flakes.
Variation: Skillet Lasagna with Sausage and Red Bell Pepper
  • Substitute 1 lbs Italian Sausage for meatloaf mix and red pepper flakes.
  • Add 1 chopped red bell pepper with onion.