Skillet Lasagna Recipe Recipe
Ingredients
- 1 (28 ounce) can diced tomatoes
- water (will use crushed next time–too chunky for me)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 medium onion, minced
- 1/2 teaspoon salt
- 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
- 1/8 teaspoon red pepper flakes (or more)
- 1 lb ground chicken or meatloaf mixture
- salt
- 10 lasagna noodles, broken into 2-inch lengths
- 1 (8 ounce) can tomato sauce
- ground black pepper
- 1/2 cup fresh grated Parmesan cheese
- 1 cup ricotta cheese
- 3 tablespoons chopped fresh basil leaves
Instructions
- 1. Pour the tomatoes with their juices into a 1-quart liquid measuring cup. Add water until the mixture measures 1 quart.
- 2. Heat the oil in large nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until the onion is transparent, about 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat , cook, breaking apart the meat, until no longer pink, about 4 minutes. Sprinkle meat with salt to taste while still pink.
- 3. Scatter the pasta over the meat but do not stir. Pour the diced tomatoes with their juices and the tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
- 4. Remove the skillet from the heat and stir in the Parmesan cheese. Season with salt and pepper. Dot with heaping tablespoons of the ricotta cheese, cover, and let stand off the heat for 5 minutes. Sprinkle with the basil and the remaining 2 tablespoons Parmesan.
- Serve.
