Heat oil in a 12-inch nonstick skillet over medium heat until
shimmering. Add the onion, garlic, red pepper flakes and salt & pepper
and cook, stirring often, until softened, 5 to 7 minutes.

Add the ground meat and cook, breaking apart the meat, until lightly
browned and no longer pink, 3 to 5 minutes.

Scatter the pasta over the meat, then pour the tomatoes over the pasta.
Cover and cook at a lively simmer until the pasta is tender, about 20
minutes.

Off the heat, stir in half of the mozzarella and half of the Parmesan.
Season with salt and pepper to taste. Dot heaping tablespoons of the
ricotta over the noodles, then sprinkle with the remaining mozzarella
and Parmesan. Cover and let stand off the heat until the cheese melts,
2 to 4 minutes. Sprinkle with the basil and serve.
3 (14.5-ounce) cans of diced tomatoes
1 tablespoon of olive oil
1 medium onion, diced
1 teaspoon of minced garlic
Dash of red pepper flakes
1 pound of ground beef or hot sausage
10 curly-edged lasagna noodles, broken into 2-inch lengths
2 ounces of mozzarella cheese, shredded (1/2 cup)
1/4 cup of grated Parmesan cheese
Salt and pepper to taste
3/4 cup of ricotta cheese
Dash of ground basil  
Tasty Lasgna from the stove top!
(serves 4)
The Main Courses Chef presents ...
Skillet Lasagna
at The Fatted Café
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