Ingredients
- Ingredients
- 1 (28-ounce) can diced tomatoes
- Water
- 1 tablespoon olive oil
- 1 medium onion, minced
- 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
- 1/2 cup plus 2 tablespoons grated Parmesan cheese
- Pepper
- 1 cup ricotta cheese
- 3 tablespoons chopped fresh basil
Directions
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Preparation
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Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
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To prepare:
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Pour tomatoes with their juices into a 1-quart liquid measuring cup. Add water until mixture measures 1 quart.
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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.
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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.
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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.
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To make skillet lasagna with sausage and peppers:
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llow the recipe for skillet lasagna, substituting 1 pound Italian sausage, removed from its casing, for meatloaf mix. Add 1 chopped red bell pepper to skillet with onion in step 2.
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Serving Size
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rves 4 to 6.