Ingredients
-
1
-
1
-
1
-
-
3
-
1/8
-
1
-
8
-
1
-
1
-
-
8
-
1/4
-
-
Directions
Skillet Lasagna, Got this in an email from America’s Test Kitchen, from their new book The America’s Test Kitchen Family Cookbook , Probably won’t make again Way too bland for my taste Followed the recipe, but added more red pepper As I said, too bland , I want to print
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Steps
|
1
Done
|
Pour the Tomatoes With Their Juice Into a Quart Measuring Cup. Add Enough Water to the Tomatoes to Measure 4 Cups. |
|
2
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Sprinkle With the Basil and Serve, Passing the Extra Parmesan Separately. |
