Skillet Lasagna

Name: Skillet Lasagna
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1 (28-ounce) can, diced tomatoes; , Water, as needed; 1 tablespoon, olive oil; 1 , onion, finely chopped; 1/2 teaspoon, table salt; 3 , garlic cloves, minced; 1/8 teaspoon, red pepper flakes; 1 pound, meatloaf mix; 10 , curly-edged lasagna noodles, broken into 2-inch lengths; 1 (8-ounce) can, tomato sauce; 1 ounce, Parmesan cheese, grated (1/2 cup), plus 2 additional tablespoons; 8 ounces (1 cup), ricotta cheese; 3 tablespoons, chopped fresh basil

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Appears in Cook's Country June/July 2005, America's Test Kitchen TV

Main Courses

Italian

Pasta

Our goal was to transform traditional baked lasagna into a stovetop skillet dish without losing any of its flavor or appeal.

SERVES4 to 6

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WHY THIS RECIPE WORKS

Lasagna isn’t usually a dish you can throw together at the last minute. Even with no-boil noodles, it takes a good amount of time to get the components just right. Our goal was to transform traditional baked lasagna into a stovetop skillet ...

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