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May 2009

Skillet Lasagna

  Skillet lasagna 2

Skillet Lasagna

My friend Claire has asked me for this recipe at least 5 times – she says it’s a family favorite. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Serves 4 to 6 

1 (28-ounce) can Muir Glen diced tomatoes  


1 tablespoon olive oil  

1 medium onion, minced 

Table salt  

3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon) 

1 tsp. dried oregano

1 tsp. dried basil

1/8 teaspoon red pepper flakes  

1 pound 85% lean ground beef  

10 curly-edged lasagna noodles , broken into 2-inch lengths 

1 can (8 ounces) tomato sauce  

1/2 cup grated Parmesan cheese plus 2 additional tablespoons 

1 cup shredded Mozzarella cheese

 Ground black pepper  

1 cup ricotta cheese  

3 tablespoons 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 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, herbs and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to bubbling 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 and Mozzarella. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.



Skillet lasagna noodles 2 

Skillet lasagna tomato sauce  


Skillet lasagna covered