"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Skillet Lasagna Recipe

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This recipe for Skillet Lasagna, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tonya Upperman
Added: Thursday, August 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (28oz) can diced tomatoes
water
1 Tbsp olive oil
1 medium onion, minced
Salt
3 garlic cloves, minced
1/8 tsp red pepper flakes
1 pound meatloaf mix
10 curly-egded lasagna noodles, broken into 2-in lengths
1 (8oz) can tomato sauce
1/2 cup plus 2 Tbsp grated parmesan cheese
Pepper
1 cup ricotta cheese
3 Tbsp chopped fresh basil

Directions:
Directions:
1. Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart.
2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 tsp salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook, breaking apart meat, until no longer pink, about 4 minutes.
3. Scatter pasta over meat but do not stir. Pour diced tomatoes w/ 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 ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with baasil and remaining 2 tablespoons Parmesan. Serve.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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