America's Test Kitchen's Skillet Lasagna

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Why This Recipe Works: Lasagna isn’t usually a dish you can throw together at the last minute. Even with no-boil noodles, it takes a good amount of time to get the components just right. Our goal was to transform traditional baked lasagna into a stovetop skillet dish without losing any of its flavor or appeal.

We built a hearty, flavorful meat sauce with onions, garlic, red pepper flakes, and meatloaf mix (a more flavorful alternative to plain ground beef). A large can of diced tomatoes along with tomato sauce provided juicy tomato flavor and a nicely chunky texture. We scattered regular curly-edged lasagna noodles, broken into pieces, over the top of the sauce (smaller pieces are easier to eat and serve). We then diluted the sauce with a little water so that the noodles would cook through. After a 20-minute simmer with the lid on, the pasta was tender, the sauce was properly thickened, and it was time for the cheese. Stirring Parmesan into the dish worked well, but we discovered that the sweet creaminess of ricotta was lost unless we placed it in heaping tablespoonfuls on top of the lasagna. Replacing the lid and letting the cheese warm through for several minutes was the final step for this super-easy one-pan dish.

Skillet Lasagna

Serves 4 to 6

Meatloaf mix is a combination of ground beef, pork, and veal, sold prepackaged in many supermarkets. If it’s unavailable, use ground beef. A skillet with a tight-fitting lid works best for this recipe.


            1          (28-ounce) can diced tomatoes


            1          tablespoon olive oil

            1          medium onion, minced

                        Table 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 (see note)

            10        curly-edged lasagna noodles, broken into 2-inch lengths

            1          (8-ounce) can tomato sauce

            1          ounce Parmesan cheese, grated (1/2 cup), plus extra for serving

                        Ground black pepper

            1          cup ricotta cheese

            3          tablespoons chopped fresh basil leaves


1. Pour the tomatoes with their juice into a 4-cup liquid measuring cup. Add water until the mixture measures 4 cups.

2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until the onion begins to brown, 6 to 8 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until no longer pink, about 4 minutes.

3. Scatter the pasta over the meat but do not stir. Pour the diced tomatoes with their juice and the tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.

4. Remove the skillet from the heat and stir in all but 2 tablespoons of the Parmesan. Season with salt and pepper to taste. Dot with heaping tablespoons of the ricotta, cover, and let stand off the heat for 5 minutes. Sprinkle with the basil and the remaining 2 tablespoons Parmesan. Serve.