Skillet Lasagna (Cooks Illustrated)
Serves 4 to 6
Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it's unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
|1 (28-ounce) can diced tomatoes|
|1||tablespoon olive oil|
|1||medium onion , minced|
|3||medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)|
|1/8||teaspoon red pepper flakes|
|1||pound meatloaf mix|
|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|
|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 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 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 ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.