March 18, 2013 by Lauren
I wouldn’t say I love lasagna, but when I get a hankering for it — nothing else will do. But the ritual of layering all those ingredients can be enough to drive anyone insane. Plus, unless you’re feeding a family of 16, that meager 9×13 pan will be sitting in your fridge for weeks. I generally cook for two, so I used to get sad when I wanted lasagna because it basically meant I had to eat it for the whole week (and I hate leftovers). I came across a recipe that said lasagna in a skillet and I balked. No way. I’m going to be honest, it’s not exactly like lasagna, but it’s damn close and easier to make!
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Skillet LasagnaActive Cook Time: 40 minutes Recipe Adapted From: America’s Test Kitchen: Skillet Suppers
- 1 (28 oz.) can diced tomatoes (plus some water)
- 1 medium onion, minced
- 3 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 1 pound “meatloaf mix” (usually pork, beef and veal but any combination works, sometimes I use just ground beef)
- 10 curly edged lasagna noodles cut into 2″ sections
- 1 (8 oz) can tomato sauce
- 1/2 cup grated parmesan cheese
- 1 cup ricotta cheese
- 3 tablespoons chopped basil
- Extra virgin olive oil
- Salt and pepper
- Pour the diced tomatoes (with juice) into a quart measuring cup and add water until it makes a quart (4 cups).
- Heat some olive oil in a large skillet over medium. Add onions and some salt and cook until they begin to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
- Add the meatloaf mix and cook, breaking apart meat, until no longer pink, about 4 minutes.
- Scatter pasta over meat but do not stir. Pour diced tomatoes, tomato sauce and water over pasta. Cover and bring to a simmer, make sure all noodles are covered. Reduce heat to medium-low and simmer until the pasta is tender, about 20 minutes. A few times during the cooking, stir the noodles around so they get evenly cooked.
- Remove the skillet from heat and stir in 1/2 cup parmesan, season with salt and pepper. Dot the top with heaping tablespoons of ricotta, cover and let stand for about 5 minutes. Sprinkle with basil and a little parmesan and serve.
It’s not truly lasagna, I’ll be honest. But with how much effort it takes to make the real stuff, I’m happy to go with a low work (and fast) solution. Plus it’s not quite as dense or cheesy. Try topping with some mozzarella and putting in an oven to get that cheese topped taste. I also will season the ricotta sometimes before I put it on.