Skillet Lasagna

This is another recipe from “The Best 30 Minute Recipe” cookbook (from the kitchens of Cook’s Illustrated). I have yet to make something from this book that we don’t love, and this is no exception!
Lasagna is one of my favorite meals, but it takes a long time to assemble the components, and it makes a TON of food – so much that we end up throwing a lot out, which really bothers me. It’s kind of a catch 22, because I feel that it’s too much work to just make enough for 2-4 servings, but we can’t possibly eat the 12 that a full pan makes. I would love if I could make multiple casseroles and freeze the others, but our tiny freezer is already packed to the brim (our apartment building supplies the fridge/freezer and it’s not even a full-sized one!) Maybe someday when I have a big deep freeze . . . Ok, back to reality, so casseroles aren’t always the best option for the two of us. This skillet lasagna is the perfect solution for now because it only makes 4 servings. Plus it’s a one pot meal! I used ground turkey instead of meatloaf mix and reduced the amount of Ricotta cheese. We really liked this dinner and will make it again!

Skillet Lasagna
Ingredients:
1 pound of ground turkey (recipe calls for meatloaf mix, so you may use that if desired)
2 cloves garlic, grated or minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
6 ounces curly-edged lasagna noodles (8 sheets), broken into 2-inch pieces
1 26-ounce jar of your favorite pasta sauce
Salt and pepper to taste
2 cups water
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
3/4 cup whole-milk ricotta cheese (or less as desired)
1/4 cup shredded basil
Directions:
1. Brown meat in 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon, 3 to 5 minutes. Meanwhile, chop garlic and measure out the pasta. Drain meat on paper towels and return it to skillet.
2. Stir in the garlic, pepper flakes, and 1/2 teaspoon salt and cook over medium-high heat until fragrant, about 30 seconds.
3. Sprinkle broken noodles in skillet, then pour in tomato sauce and water over top. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 minutes. (Mine took a little longer to soften so I had to add a bit more water to maintain the sauciness of the dish).
4. Off heat, stir in half of mozzarella and half of Parmesan. Season with salt and pepper. Dot heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella and Parmesan. Cover and let stand off heat until cheeses melt, 3 to 5 minutes. Sprinkle with basil before serving.
Source: Adapted from The Best 30 Minute Recipe cookbook


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