Friday, May 27, 2011

Skillet Lasagna

My daughter discovered this recipe in one of my favorite cookbooks - The America's Test Kitchen Family Cookbook.  (I've given one to each of my daughters and daughters-in-law, as well as given many as shower gifts)  I love the way this cookbook spells things out really well - no question what you are to do. 

  It is very easy for a lasagna and is all made in ONE pan!  Thanks for the great idea Rach. (Rachel said she put some shredded mozzarella cheese on top and put it under the broiler until bubbly-yum!)


Skillet Lasagna


from The America’s Test Kitchen Family Cookbook

Serves 4-6

Prep Time: 5 minutes

Total Time: 45 minutes (includes 20 minutes simmering time)

Any brand of curly-edged lasagna noodles will work here. Do not use no-boil noodles.



1 (28-ounce) can petite diced tomatoes

1 TBSP olive oil

Salt

3 garlic cloves, minced

1/8 tsp crushed red pepper flakes

1 pound meat ( ½ lb ground beef and ½ lb ground pork – or if you like a little spiciness –use 1 lb Italian sausage)

10 curly-edged lasagna noodles (8 ounces), broken into 2-inch lengths

1 (8-ounce) can tomato sauce

1 ounce Parmesan cheese, grated ( ½ c)

8 ounces whole-milk ricotta cheese (about 1 c)

1/4 c minced fresh basil (I didn't use this much, just a little sprinkled on top)

1. Pour the tomatoes with their juice into a quart measuring cup. Add enough water to t he tomatoes to measure 4 cups.

2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and ½ tsp salt and cook until softened, about 5 minutes.

3. Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meat and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.

4. Sprinkle the noodle pieces 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 water after 15 minutes of cooking. If dry, add up to ¼ cup additional water to loosen the sauce.)

5. Remove the skillet from the heat and stir in ½ c 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.

6. Sprinkle with the basil and serve, passing the extra Parmesan cheese separately.
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