This Meaty Skillet Lasagna is simple and requires only a 10″ non-stick skillet for cooking. Because I have a bounty of tomatoes from my garden, I substituted the 28-ounce can of whole peeled tomatoes with ones from my garden. Since the recipe calls for the canned tomatoes to be placed in a food processor, I cored out my tomatoes, quartered them, pulsed twice in my Vitamix to make a chunky puree, perfect for this recipe.
Do not use “no-boil” lasagna noodles in this recipe, as they will fall apart during cooking. Make sure to use either whole-milk or part-skim ricotta, as the NON-FAT ricotta will result in a very dry texture and bland flavor.
Pulse tomatoes in food processor until coarsely ground and no large pieces remain, 6-8 pulses.
Heat oil in 10″ nonstick skillet over medium heat until shimmering. Add oinion and 1/4 teaspoon of salt, cook until softened, about 5 minutes.
Stir in garlic and pepper flakes, cook till fragrant, about 30 seconds.
Scatter pasta pieces over the meat, then pour processed tomatoes over pasta. Do not stir it at this time.
Cover, increase heat to medium-high and cook (this is important as you want the mixture to maintain a vigorous simmer in order to thicken). Stir occasionally. Cook till pasta is tender, about 20 minutes.
Remove from eye of stove and stir in 1/2 of the mozzarella and 1/2 the Parmesan. Season with salt and pepper to taste.
Cover and let stand off heat until cheese melts (4-5 minutes).
I actually covered the skillet, but returned the pan to the eye on the stove that was off, but still warm to speed up the melting process.
Sprinkle with basil and serve.
Another recipe from Cooking for Two 2012 (America’s Test Kitchen)