December 7, 2008

Skillet Lasagna

Serves 4 to 6

  • 1 (28-ounce) can diced tomatoes
  • Water
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • Salt
  • 3 garlic cloves, minced
  • 1/8 teaspoon red pepper flakes
  • 1 pound meatloaf mix, ground sirloin or Italian sausage (casings removed)
  • 10 curly-edged lasagna noodles, broken into 2-inch lengths
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese
  • Pepper
  • 1 cup ricotta cheese
  • 3 tablespoon chopped fresh basil

1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

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

3. Scatter pasta onto meat but do not stir. Pour diced tomatoes with juice and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for five minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

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