Skillet Meaty Lasagna | America's Test Kitchen

Name: Skillet Meaty Lasagna | America's Test Kitchen
Ingredients: 3 (14.5-ounce) cans whole peeled tomatoes; 1 tablespoon olive oil; 1 medium onion , minced; Salt; 3 medium garlic cloves , 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 (about 8 1/2 ounces), broken into 2-inch lengths; 2 ounces mozzarella cheese , shredded (1/2 cup); 1/2 ounce Parmesan cheese , grated (1/4 cup); Ground black pepper; 3/4 cup ricotta cheese (see note); 3 tablespoons chopped fresh basil leaves

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Lasagna is a crowd-pleaser that never goes out of style. While lasagna is traditionally made in the oven, we wondered if we could develop a skillet version.

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Ingredients

3 (14.5-ounce) cans whole peeled tomatoes
1 tablespoon olive oil
1 medium onion , minced
Salt
3 medium garlic cloves , 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 (about 8 1/2 ounces), broken into 2-inch lengths
2 ounces mozzarella cheese , shredded (1/2 cup)
1/2 ounce Parmesan cheese , grated (1/4 cup)
Ground black pepper
3/4 cup ricotta cheese (see note)
3 tablespoons chopped fresh basil leaves