Sunday, June 04, 2006

Skillet Lasagna

Originally uploaded by pwinn.
I made this for dinner this past week and it has a few good things going for it. Not only was it yummy, it didn't take 2 hours to make like regular lasagna! ;0) Also, this recipe uses alot less cheese.

Skillet Lasagna
Use a 12-inch nonstick skillet with a tight filling lid.

-1 (28-ounce) can diced tomatoes
-1 tablespoon olive oil
1 medium onion, minced
-3 garlic cloves, minced
-1/8 teaspoon red pepper flakes
-1 pound ground beef or turkey. (I used a package of sliced mushrooms for a veggie version)
-10 curly-edged lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 cup plus 2 tablespoons grated parmesan cheese
-1 cup mozzarella
-1 cup ricotta cheese
-3 tablespoons chopped fresh basil

1. Pour tomatoes with their juices into a 1-quart 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 (and mushrooms if using) 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 suace 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 parmeasan. Season with salt and pepper. Sprinkle on mozzarella. Dot with heaping tablespoons of ricotta, cover and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons parmesan. Serve


Kurt N. said...

Wow, that looks like teh awesomeness. I will totally have to steal, er, try this one.

Kelli said...

Feel free to steal this recipe Kurt! I plan on making it again tonight. :0)

Deb said...

Both the lasagna and scones sound so good--I'll have to try them--I love scones with morning tea!

Vicky said...

Finally someone else who makes stovetop lasagna! I've had people think I'm silly for doing it this way. I make mine basically the same, cooking a tomato-y meat sauce in one pan, adding seasonings, then adding that mixture to a larger pot (like a soup pot) with the already cooked and drained lasagna noodles. Then I add the cheeses, stir until melted and blended and serve. Delicious! And so simple and quick as you have found out too.