My friend Claire has asked me for this recipe at least 5 times – she says it’s a family favorite. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
What you'll need
Ingredients
1 (28-ounce) can Muir Glen 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 tsp. dried oregano
1 tsp. dried basil
1/8 teaspoon red pepper flakes
1 pound 85% lean ground beef
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 tablespoons
1 cup shredded Mozzarella cheese
Ground black pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil
The method
Directions
01
Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.
02
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, herbs 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.
03
Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to bubbling simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
04
Remove skillet from heat and stir in 1/2 cup Parmesan and Mozzarella. 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.
This vibrant, flavor-packed dish is perfect for easy entertaining or effortless weeknight dinners. Juicy, marinated chicken roasts atop a bed of colorful vegetables—artichokes, asparagus, cherry tomatoes, and lemon slices—infused with briny capers and fresh…
This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking. Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requ…
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Skillet Lasagna
Prep
Cook
Yield
My friend Claire has asked me for this recipe at least 5 times – she says it’s a family favorite. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
Ingredients
1 (28-ounce) can Muir Glen 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 tsp. dried oregano
1 tsp. dried basil
1/8 teaspoon red pepper flakes
1 pound 85% lean ground beef
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 tablespoons
1 cup shredded Mozzarella cheese
Ground black pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil
Cook Like James · The method
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, herbs 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 bubbling 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 and Mozzarella. 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.
Cook Like James
Skillet Lasagna
Prep
Cook
Yield
My friend Claire has asked me for this recipe at least 5 times – she says it’s a family favorite. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
Ingredients
1 (28-ounce) can Muir Glen 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 tsp. dried oregano
1 tsp. dried basil
1/8 teaspoon red pepper flakes
1 pound 85% lean ground beef
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 tablespoons
1 cup shredded Mozzarella cheese
Ground black 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, herbs 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 bubbling 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 and Mozzarella. 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.
