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Skillet Lasagna

From

June/July 2005

Skillet Lasagna

Our quick Skillet Lasagna recipe has all the flavor of the classic dish, just not the tedious effort. This lasagna—the noodles, sauce, and cheese—can be made in one large skillet. We browned the meat and flavorings in the pan, then added the noodles. Canned diced tomatoes, diluted with water, cooked the noodles and thickened the sauce while the flavors blended. We used meatloaf mix (a blend of ground beef, pork, and veal) for the deepest flavor. We topped the lasagna with fat dollops of ricotta cheese and fresh basil just before serving.

Serves 4 to 6

Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it's unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Ingredients

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