March 09 2010

Skillet Lasagna

Ashley from Boulder, CO shares her favorite fast and easy dinner recipe: Skillet Lasagna.

1 can (28 oz) diced tomatoes

1 Tablespoon olive oil

1 medium onion, diced

3 garlic cloves, minced

1/8 teaspoon red pepper flakes

1 pound ground buffalo meat (you can sub ground beef or turkey)

10 curly-edged Lasagna noodles, broken into 2 inch lengths

1 can (8oz) tomato sauce

1/2 cup grated Parmesan plus 2 additional tablespoons

1 cup ricotta cheese

3 tablespoons chopped fresh basil

1. Pour tomatoes with their juices into 1-quart liquid measuring cup.  Add water until mixture make 1 quart.

2. Heat oil in large nonstick skillet over medium heat until simmering.  Add onion and 1/2 teaspoon salt and cook until onion 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 meat apart, until no longer pink, about 4 minutes.

3. Scatter pasta over meat but do not stir.  Pour diced tomatoes with juices and tomato sauce 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 Parmesan, season with salt and pepper.  Dot with heaping tablespoons of ricotta, cover, and let stand off heat for 5 minutes.  Sprinkle with basil and remaining 2 tablespoons of Parmesan.  Serves 4-6.