Skillet Lasagna Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - 28oz diced Tomatoes
  • - water
  • 1 tablespoons - olive oil
  • 1 - medium onion, minced
  • - salt
  • 3 cloves - garlic, minced
  • 1/8 teaspoons - red pepper flakes
  • 1 pounds - ground beef
  • 10 - lasagna noodles, broken into 2-inch lengths
  • 1 cans - 8-oz tomato sauce
  • 1/2 cups - Parmesan cheese, grated
  • - ground black pepper
  • 1 cups - ricotta cheese
  • 3 tablespoons - fresh basil, chopped
  • Directions:

    1. Pour the tomatoes with their juice into a 4-cup liquid measuring cup. Add water until the mixture measures 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 the onion begins to brown, 6 to 8 minutes. Stir in the garlic and red 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 that pasta over the meat, but do not stir. Pour the diced tomatoes with their juice and the 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 all but 2 T. of the Parmesan. Season with salt and pepper to taste. Dot with heaping tablespoon of the ricotta, cover, and let stand off the heat for 5 minutes. Sprinkle with basil and the remaining 2 tablespoons Parmesan. Serve.

    Brief Description

    Renee-All of the flavors of lasagna with half of the work and half of the time!

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Italian


    America's Test Kitchen

    Posted By:


    Posted On:

    March 21, 2020

    Print Recipe

    Speak Your Mind