This America’s Test Kitchen Skillet Lasagna is a winner! I love skillet lasagna — it’s less messy and quicker to make.
I like to use a blend of hamburger and Italian sausage. You really can’t mess this up, and can tweak it the way you like it.
Great for a week night dinner and always tastes great. Anything from America’s Test Kitchen is worth trying.
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America’s Test Kitchen Skillet Lasagna Recipe
America's Test Kitchen Skillet Lasagna
Prep Time
30 mins
Cook Time
30 mins
Resting Time
5 mins
Total Time
1 hr 5 mins
Anything from America's Test Kitchen is worth trying.
Course: Main Course
Cuisine: Italian
Keyword: America's Test Kitchen Skillet Lasagna
Servings: 6
Calories: 375 kcal
Ingredients
- 1 28 ounce can diced tomatoes
- 1 tablespoon olive oil
- 1 onion minced
- salt
- 3 garlic cloves minced
- 1/8 teaspoon red pepper flakes
- 1 lb meatloaf mix ground beef, and 8 ounces ground pork. for spicier flavour increase the amount of red pepper flakes
- 8 ounces curly-edged lasagna noodles broken into 2-inch lengths (10)
- 1 8 ounce can tomato sauce
- 1 ounce parmesan cheese grated (1/2 cup)
- pepper
- 8 ounces whole milk ricotta cheese about 1 cup
- 1/4 cup minced fresh basil
Instructions
- Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
- Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
- Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
- Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen the sauce.).
- Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.
- Sprinkle with the basil and serve, passing the extra Parmesan separately.
Enjoy!
Up Next:
Spaghetti Pie Recipe – Better Than Lasagna
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Recipe based on one by White House Recipes
Photo by loof