Tuesday, January 6, 2009

Cook's Country Skillet Lasagna

Cooks's Country is my new favorite magazine right now, the perfect companion to my new French cookware.

1 (28 ounce) can diced tomatoes
1 tablespoon olive oil
1 medium onion, minced
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 lb ground beef (or blend of beef and pork)
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
1 cup ricotta cheese
3 tablespoons chopped fresh basil


Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart. 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. 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. 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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Melissa said...

I can do this one! And it sounds amazing...

Dylan said...

Geez. I want some of this in my belly, like, right now.

Caitlin said...

I did not know that there was a magazine. We tune in to America's Test Kitchen for our Cook's Country recipes. You should see Russell try to hurry and write down all the ingredients and measurements - hilarious.

Patti said...

I learned the hard way to write those recipes down . . . you cannot get them otherwise.

The cookbook (more like a less glossy periodical) does what the PBS show does . . . recipes AND product reviews AND equipment ratings. It's a fun read.