Making lasagna on a weeknight is nearly impossible. Not only does it take time to make, you also end up having to use, and therefore wash, nearly every pan you own. Thank goodness for America’s Test Kitchen because they have found a way make a one skillet dish that is just as delicious as real, layered lasagna.
The original recipe calls for a 12-inch covered non-stick skillet, but unfortunately I only own a stainless steel 12-inch skillet. I thought, no big deal, it’ll be fine. Well, the noodles stuck to the bottom quite a bit, so if you have a non-stick skillet, definitely use that!
Skillet Lasagna (serves 4-6)
1 lb ground beef
1/2 onion, chopped
2 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 tsp salt
1-26 oz jar of marinara sauce
2 cups water
8 oz dried lasagna noodles, broken into 2 inch pieces
1/2 cup mozzarella cheese, divided
1/2 cup Parmesan cheese, divided
3/4 cup ricotta
1/4 cup basil, chiffoned
In a 12-inch non-stick skillet, brown beef and onions. Drain fat.
Over medium heat, stir in garlic, red pepper flakes and salt. Cook until fragrant, about 30 seconds.
Add lasagna noodles to the pot. Pour sauce and water over the noodles. Cover the skillet and bring liquids to a bubbling simmer. Stir frequently and cook for 20 minutes, or until lasagna noodles are tender.
Remove skillet from heat and stir in half of the mozzarella and Parmesan (1/4 cup each). Dollop ricotta and sprinkle remaining cheeses evenly over the lasagna. Return cover to the skillet and let sit for 5 minutes. Before serving, top with basil.
From The Best 30-Minute Recipe