Skillet lasagna

We’re all so busy this time of year. I know I’m not the only one who can’t always bear the thought of an hour or more in the kitchen after a long go-go day. Neither microwave meals nor fast food are part of my life, so jam-packed days leave me with only a few options, ranging from a salad to a real restaurant meal, which usually means spending more time and money than I should right now.

But among those options are quick recipes, some of which I’ve streamlined to reduce steps and cleanup. Some I’ve changed to use ingredients usually on hand, since there’s no time saved if a trip to the market’s involved. Some changes save money. This recipe does all that; the point of a skillet meal is ease. It should not be a production.

I saw the original on America’s Test Kitchen, so I knew there was a better than average chance it would work in my kitchen. But I also saw, as I often do with their recipes, that it was something of a production in terms of chopping and needless steps. Example: why start with canned diced tomatoes, plop them into a very large measuring cup and add a little water to a certain mark? Why not start with canned plum tomatoes, packed in plenty of flavorful juice, and crush them in the can with a dollar store potato masher and be done with it? Their extra texture is welcome too.

I also brought down the cost by replacing a fresh herb (that had to be chopped) with common dried ones.  And I elminated ricotta cheese — which many don’t like, but feel free to use it — but added mozzarella. To me, lasagna in any form needs mozzarella. Their version uses meatloaf mix, a combination of beef and pork, which is common here but not sold in every part of the country. I use ground turkey; any ground meat works fine.

There’s a time and place for convenience and ease; December in my kitchen is it.

Skillet Lasagna

Inspired by America’s Test Kitchen

1 28-ounce can plum tomatoes packed in juice
1 tablespoon olive oil
1 polite handful frozen diced onions, not thawed
1/2 tsp coarse salt
2 cloves garlic, minced or put through a garlic press (about 1 TB)
1/2 teaspoon red pepper flakes
1 pound ground meat
10 no-boil lasagna noodles, broken into 2-inch lengths*
1 8-ounce can tomato sauce
1 tsp dried basil
1/2 tsp dried oregano
1/2 cup grated Parmesan cheese
coarse salt and fresh ground pepper
1/2 cup shredded mozzarella cheese, or to taste
1 cup ricotta cheese – optional

*These are the short ones. I use Barilla.

Without removing the tomatoes from the can, smash them with a potato masher or use kitchen shears to snip them, retaining the juices. Set aside.

Heat oil over medium heat in a 10 or 12-inch nonstick skillet until shimmering. Add frozen onion, sprinkle with salt and saute about 3 minutes, until the onion starts to brown. Add the garlic and red pepper flakes and stir. Cook about 30 seconds, until fragrant, then add the ground meat, breaking it apart. Brown the meat for 4-5 minutes, until no longer pink.

Add broken up lasagna noodles, distributing evenly, but do not stir. Pour on the tomatoes with their juices and the tomato sauce, making sure to tuck the pasta under the liquid as much as possible. Sprinkle on basil and oregano.

Cover, bring to a simmer, then reduce heat and let simmer, stirring from time to time, about 20 minutes, until the pasta is tender.

Remove from heat. Stir in the parmesan cheese, season to taste with salt and pepper, and scatter the mozarella over the top. (If using ricotta, dot it on just before the mozarella.) Cover and let stand for 5 minutes.

Serves 4

Tagged as: beef