This recipe was on my favorite PBS cooking show, America’s Test Kitchen. I am getting ready to try it. I will let you know how it goes.

Serves 4 to 6

  • 1 (28-ounce) can diced tomatoes
  • Water
  • 1 tablespoon olive oil
  • 1 medium onion , minced
  • Table salt
  • 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
  • 1/8 teaspoon red pepper flakes
  • 1 pound meatloaf mix
  • 10 curly-edged lasagna noodles , broken into 2-inch lengths
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup grated Parmesan cheese plus 2 additional tablespoon
  • Ground black pepper
  • 1 cup ricotta cheese
  • 3 tablespoons chopped fresh basil

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.

  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 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
  3. Scatter pasta over meat but do not stir. Pour diced tomatoes with 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 basil and remaining 2 tablespoons Parmesan. Serve.

5 Responses to “Skillet Lasagna”

1.Michael Morgan Says: 
September 16th, 2006 at 1:37 pm 
Can I have a sample?
2.Anna Says: 
September 16th, 2006 at 2:24 pm 
Would you believe I was actually watching America’s Test Kitchen today, but that I just turned it on during the parmesan cheese testing. Was this during today’s episode? Sounds good…I might have to try it!  
3.leslie Says: 
September 18th, 2006 at 2:23 pm 
How was it? I saw the show but missed getting the recipe. So glad you have it! I’m going to give it a go tonight1
4.Deb Says: 
September 18th, 2006 at 5:43 pm 
Thanks for the recipe. Can’t seem to get any recipes off of the America’s Test Kitchen site. What’s up with that? I couldn’t wait to try this, now I can. You wouldn’t have the recipe for orange chicken that they made a couple weeks ago, would you? thanks.
5.Christopher Says: 
September 18th, 2006 at 9:10 pm 
It was pretty good. Not exactly what I expected but it was good. 
Deb, you just have to go to the website and and register for free and you will get all of the current season’s recipes.
This recipe was created by the daughter of a former pastor at my church. She created this delectable dish for a contest. It won.

Let’s take a look at the software:
  • One boiled chicken that has been de-boned and de-skinned
  • One cooked package of spaghetti, 10-12 ounces
  • One stick of butter
  • One medium onion chopped
  • One medium green pepper chopped
  • One cup celery chopped
  • One can of tomato soup
  • One can of mushroom soup
  • 8 ounces of Velveeta cheese
  • One cup of chicken broth

The steps:
  1. Boil, de-bone and shred the chicken. Retain one cup of broth.
  2. Saute in one stick of butter the onion, green pepper, and celery till tender. (Most of the time, I add mushrooms.)
  3. Then add the cans of tomato and mushroom soups and the chicken broth. Stir well.
  4. Cube and add the Velveeta cheese to the mixture. Heat until cheese is melted.
  5. Add the cheese mixture and the chicken to the cooked spaghetti and stir.
Eat and enjoy. I usually add salt to taste. Sometimes it needs it, other times it does not. This makes a ton of food, however, the good thing about this is it makes for good leftovers.
I think we tried it once with the addition of Ro*tel to the mix but I didn’t like it.
Try it You will like it.