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Nutrition Facts
Serving Size 1 (537g) Recipe makes 4 servings
Calories 742
Calories from Fat 306		(41%)
Amount Per Serving		%DV
	Total Fat 34.0g	52%
	Saturated Fat 15.1g	75%
	Monounsaturated Fat 13.6g
	Polyunsaturated Fat 1.8g
	Trans Fat 1.1g
Cholesterol 121mg		40%
Sodium 1090mg		45%
Potassium 1256mg		35%
Total Carbohydrate 65.4g		21%
	Dietary Fiber 6.0g	23%
	Sugars 12.3g
Protein 44.0g		87%
detailed view... how is this calculated?

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Cooks Country Skillet Lasagna

Recipe #168199 | 50 min | 10 min prep

⁽⁷⁾ RATE IT NOW Print Recipe

By: tara9871
May 16, 2006

Taken from Cooks Country

SERVES 4 -6 (change servings and units)

Ingredients

1 (28 ounce) can diced tomatoes
water
1 tablespoon olive oil
1 medium onion, minced
salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 lb ground beef
10 curly edged lasagna noodles, broken into 2 inch pieces
1 (8 ounce) can tomato sauce
1/2 cup grated parmesan cheese, plus
2 tablespoons grated parmesan cheese
pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil

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 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes snd 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 3 tablespoons parmesan. Serve.

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Featured Reviews for This Recipe

From: Madefromscratch

On Jun 8, 2009

We really enjoy this recipe. I've made it several times and always comes out tasty and it's fast. I use 1/2 ground beef, 1/2 italian sausage. Having it for dinner tonight. Yum!

0 people found this review helpful

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From: Roxygirl in Colorado

On May 5, 2009

I've been intrigued by the idea of skillet lasagna so I gave it a try. It was fun and stress-free! My kids are not lasagna fans but they both ate this. I think it was because it was more "free form" and easy to skip over the ricotta! I was very short on hamb. and used 1 jumbo frozen patty and added some diced zucchini in with the onion (great way to hide it!). I cooked mine a bit longer because my noodles were really al dente. I also added about 3/4 cup mozz. I will definitely make this again- so much easier than lasagna and only one dirty skillet! Thanks Tara- Roxygirl

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From: coconutcream

On Jul 2, 2006

This was very good! It was easy to make and everyone really seemed to enjoy it. The one bit of trouble I had was trying to mix everything, even in my largest skillet! I'll definitely make this again though!

1 people found this review helpful

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From: Sheri-BDB

On May 24, 2006

This recipe was great tasting but it seemed to be missing something. I noticed there is the same recipe on here from cooks country and it called for meatloaf mix, which has pork in it. I don't know if you modified this recipe? I think next time I make it I will add some Italian sausage. Thanks for posting tara9871....

1 people found this review helpful

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