Meaty Skillet Lasagna from americas test kitchen cooking for two 2012.
1. pulse tomatoes in food processor until coarsely ground and no large pieces remain, 6 to 8 pulses
2. Heat oil in 10 inch nonstick skillet over medium heat until shimmering. Add onion and .25 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking up meat with wooden spoon, until lightly browned and no longer pink, 3 to 5 minutes.
3. Scatter pasta over meat, then pour processed tomatoes over pasta. Cover, increase heat to medium-high, and cook, stirring often and adjusting heat to maintain vigorous simmer, until pasta is tender, about 20 minutes.
4. Off heat, stir in half of mozzarella and half of parmesan. Season with salt and pepper to taste. Dollop heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella and parmesan. Cover and let stand off heat until cheese melts, 2 to 4 minutes. Sprinkle with basil and server
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (710g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 209 (34%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 144.1mg||44 %|
|Sodium 486.8mg||17 %|
|Potassium 1214.3mg||32 %|
|Total Carbohydrate 59.3g||17 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 52.6g|
|Protein 44.8g||64 %|
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Calories per serving: 618
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