Ingredients
-
1
-
1
-
1
-
-
3
-
1/8
-
1
-
8
-
1
-
1
-
-
-
-
-
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. |
