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Skillet Lasagna

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“I would have posted a photo, but there wasn't much left. I found this recipe in America's Test Kitchen 2006, and it's fantastic. I used cottage cheese instead of ricotta, but whatever you have on hand or prefer. I didn't use a nonstick skillet, and I found a 12" skillet wasn't large enough. I wound up cooking this in an actual skillet (the kind you plug in) by the time I got all the ingredients in the pan because there wasn't room to stir anything.”
1hr 15mins

Ingredients Nutrition


  1. Pour the tomatoes with their juices into a 1-quart liquid measuring cup.
  2. Add water until the mixture measures 1 quart.
  3. Heat the oil in a large nonstick skillet over medium heat until shimmering.
  4. Add the onion, red bell pepper, and 1/2 teaspoon salt and cook until the onion begins to brown, about 5 minutes.
  5. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
  6. Add the ground meat and cook, breaking apart the meat, until no longer pink, about 4 minutes.
  7. Scatter the pasta broken into 2" lengths over the meat but do not stir.
  8. Pour the diced tomatoes with their juices and tomato sauce over the pasta.
  9. Cover and bring to a simmer.
  10. Reduce the heat to a medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
  11. Remove the skillet from the heat and stir in 1/2 cup parmesan.
  12. Season with salt and pepper.
  13. Dot with heaping tablespoons of the ricotta, cover, and let stand off the heat for 5 minutes.
  14. Sprinkle with the basil and the remaining 2 tablespoons parmesan and serve.

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