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    You are in: Home / Recipes / Skillet Lasagna Recipe
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    Skillet Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    White House Recipes's Note:

    Got this in an email from America's Test Kitchen, from their new book "The America's Test Kitchen Family Cookbook"

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
    2. 2
      Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
    3. 3
      Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
    4. 4
      Sprinkle the noodle pieces evenly 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 watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen the sauce.).
    5. 5
      Remove the skillet from the heat and stir in 1/2 cup 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. 6
      Sprinkle with the basil and serve, passing the extra Parmesan separately.

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    Ratings & Reviews:

    • on September 29, 2014

      I got this recipe from a friend years ago. I make it a lot and its a family pleaser. I do add extra tomato sauce, noodles, Italian seasoning. I also add extra veggies like diced carrots, mushrooms, zucchini, and bell pepper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2012

      45

      I'm so glad that I made a couple of tweaks, or I think this would have been rather bland. I used 3 Italian sausages and 1/2 pound of ground beef (since I didn't have ground pork). I ended up liking the texture of the sausage. I increased the red pepper flakes to 1/2 teaspoon and added one tablespoon of Italian seasoning (my own blend of dried rosemary, marjoram, oregano and parsley that I keep on hand). I felt the mixture was too soupy once I cooked the noodles for an extra ten minutes, so I covered the skillet and carefully drained out the excess liquid. I also added a blend of four cheese (provolone, fontina, asiagno and Parmesan) and broiled it for 3 minutes-- my family loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2011

      You really can't mess this up, and can tweak it the way you like it. Great for worknight dinner and always taste great. Fresh Basil and adding mozzerella is definitely better, tho. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Skillet Lasagna

    Serving Size: 1 (275 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 435.1
     
    Calories from Fat 127
    29%
    Total Fat 14.1 g
    21%
    Saturated Fat 6.6 g
    33%
    Cholesterol 35.1 mg
    11%
    Sodium 470.6 mg
    19%
    Total Carbohydrate 58.7 g
    19%
    Dietary Fiber 5.6 g
    22%
    Sugars 10.5 g
    42%
    Protein 19.5 g
    39%

    The following items or measurements are not included:

    meatloaf mixture

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