America's Test Kitchen Episode: One-Skillet Dinners
Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it's unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
Serves 4 to 6
1 (28-ounce) can diced tomatoes
1 tablespoon olive oil
1 medium onion , minced
3 medium cloves garlic , 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 can (8 ounces) tomato sauce
1/2 cup grated Parmesan cheese plus 2 additional tablespoons
Ground black pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil
1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.
2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan.
Step-by-Step: Building Skillet Lasagna
1. Start by sautéing onion, garlic, and meat in the skillet. Scatter the broken lasagna noodles over the meat.
2. Pour the diced tomatoes and tomato sauce over the noodles.
3. Cover and cook for 20 minutes. Add Parmesan, dot with ricotta, cover the skillet, and let cheese soften off heat.