Skillet Lasagna

Name: Skillet Lasagna
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 1 (28-ounce) can, diced tomatoes; , Water, as needed; 1 tablespoon, olive oil; 1 , onion, finely chopped; 1/2 teaspoon, table salt; 3 , garlic cloves, minced; 1/8 teaspoon, red pepper flakes; 1 pound, meatloaf mix; 10 , curly-edged lasagna noodles, broken into 2-inch lengths; 1 (8-ounce) can, tomato sauce; 1 ounce, Parmesan cheese, grated (1/2 cup), plus 2 additional tablespoons; 8 ounces (1 cup), ricotta cheese; 3 tablespoons, chopped fresh basil

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta

By Julia Collin Davison ･ Appears in Cook's Country June/July 2005, America's Test Kitchen TV

Our goal was to transform traditional baked lasagna into a stovetop skillet dish without losing any of its flavor or appeal.

SERVES 4 to 6

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