FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

 

FREE Magazines and
other Publications

n extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

 

 

LASAGNA, SKILLET LASAGNA

From: America's Test Kitchen Live!
by Cook's Illustrated

Meatloaf mix is combination of ground beef, pork,, and veal, sold pre-packaged in many supermarkets If it's unavailable, use ground beef. A 12-inch nonstick skillet with a tight-fitting lid works best for this recipe.
Serves 4 to 6


Ingredients

• 1 (28-ounce) can diced tomatoes
• Water
• 1 tablespoon olive oil
• 1 medium onion, minced
• Salt
• 3 medium garlic cloves, 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 (8-ounce) can tomato sauce
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• Ground black pepper
• 1 cup ricotta cheese
• 3 tablespoons chopped fresh basil leaves


Directions
1.
Pour the tomatoes with their juices into a 1-quart liquid measuring cup. Add water until the mixture measures 1 quart.

2. Heat the oil in large nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until the onion begins to brown, about 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until no longer pink, about 4 minutes.

3. Scatter the pasta over the meat but do not stir. Pour the diced tomatoes with their juices and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.

4. Remove the skillet from the heat and stir in the 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of the ricotta, cover, and let stand off the heat for 5 minutes. Sprinkle with the basil and the remaining 2 tablespoons Parmesan. Serve.

Variation:
SKILLET LASAGNA WITH SAUSAGE AND PEPPERS
Follow the recipe for Skillet Lasagna, substituting 1 pound Italian sausage, removed from its casing, for the meatloaf mix. Add 1 chopped red bell pepper to the skillet with the onion in step 2.
 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages