Meaty skillet lasagna from The Complete Cooking for Two Cookbook, 10th Anniversary Edition: 700 Recipes for Everything You'll Ever Want to Make (page 249) by America's Test Kitchen Editors

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Notes about this recipe

  • katenolan on March 25, 2019

    You know how you go to the store for one specific thing and then get distracted? That was me and lasagne noodles, so we had to use the no-boil noodles we had on hand. Because of that, I can't vouch that the texture of the noodles was what it should be. Even if we had gotten the correct noodle, I think we'd prefer this with a smaller noodle such as penne. I also couldn't find fresh basil, so dried oregano it was. I think the flavor was good but could be enhanced by a pat or two of butter (a la Marcella's butter and onion sauce) prior to adding the cheese. And make sure to let it sit covered so the ricotta gets good and melty!

  • chawkins on February 27, 2015

    Very good for the amount of effort put in, also a lot lighter than a regular lasagne even after I double the amount of mozzarella. Instead of the 28 oz can of tomatoes called for in the recipe, I used 1 1/2 pint of my own canned tomato sauce.

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