Total Time
Prep 5 mins
Cook 45 mins

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

Ingredients Nutrition


  1. Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
  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. 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. 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. 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. Sprinkle with the basil and serve, passing the extra Parmesan separately.


Most Helpful

I made this recipe last night in my Ninja multicooker and it was delicious. My family loved it. I followed the recipe, however, I used ground turkey and Italian turkey sausage instead of the meatloaf mix. I also added some bell pepper, a small can of mushrooms and Italian seasoning to it. I cooked it on bake at 300 for about 30 minutes. I added extra water to it so that it wouldn't dry out. At the end I added freshly grated Parmesan and mozzarella and mixed them in. . . added the basil as well.I also mixed in a little bit of the ricotta before I added extra dollops on top. I definitely think this turned out better than the well known name brand found at the store. Will definitely be making this again.

Rasbrytea April 29, 2015

This is a winner!! I love skillet lasagna cuz it's less mess and quicker. Changes: I did use about 1 lb hamburger and 1/3 lb italian sausage cuz that's what I had. Also, used garlic and olive oil diced tomatoes instead of plain. No tomato sauce so 1/4 jar of Ragu w/sauteed garlic and onion. Really, really good. Didn't have the fresh basil. Can't wait to try it w/that! Anything from America's Test Kitchen is worth trying.

Crazy2day April 23, 2010

I followed the recipe mostly, and I'll be honest. It turned out better than the baked lasagna I made at Christmas. I will make it again.

paygep February 14, 2017

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