Skillet Lasagna

 

 

 

 

 

Skillet Lasagna

Adapted from America’s Test Kitchen Pasta Revolution, via Pink Parsley
3 (14.5 oz.) cans whole, peeled tomatoes
1 Tbsp. olive oil
1 medium onion, diced
3 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
3/4 tsp.  Italian seasoning
1/2 lb. ground sirloin
1/2 lb. Italian sausage, removed from casings (I used turkey)
10 lasagna noodles, broken in 2″ pieces
3/4 cup shredded mozzarella cheese, divided (I used part skim)
1/2 cup grated Parmesan or Romano cheese
3/4 cup ricotta (I used part skim)
3 Tbsp. freshly chopped basil

Pulse the tomatoes in a food processor until no large pieces remain, about 12 pulses.

Heat the oil in a 12″ nonstick skillet over medium heat (I used cast iron).  Add the onion and about 1/2 tsp. kosher salt and cook, stirring often, until softened, 5-7 minutes.  Stir in the garlic, pepper flakes, and Italian seasoning and cook until fragrant, about 30 seconds.

Add the ground beef and Italian sausage to the skillet.  Cook, stirring often and breaking up the meat, about 3-5 minutes, or until no longer pink.

Scatter the pasta in the skillet, then pour the tomatoes over the top (I also added about 3-4 Tbsp. water because I used a box of 11 whole wheat noodles).  Stir, increase the heat to medium-high, and cover.  Cook at a vigorous simmer, stirring often, until the pasta is tender, about 20 minutes (if you don’t stir, the pasta will clump together and stick to the bottom and sides of the skillet).

Meanwhile, preheat the broiler.

Remove the skillet from heat, and stir in half the mozzarella, half the Parmesan,  and 1/4 cup of the ricotta.  Dot the remaining ricotta over the noodles in tablespoons, then sprinkle with the remaining mozzarella and Parmesan   Transfer to the oven and broil until the cheese melts and is starting to brown.  Remove from oven, sprinkle with basil, and serve.