No leftovers – or worries, for that matter – when you make lasagna for one, easy as can be, in a skillet on the stovetop.
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 2 garlic cloves minced
- 1/8 teaspoon red pepper flakes
- 5 curly-edged no-boil lasagna noodles broken into 2-inch lengths
- 1 cup diced fresh tomatoes
- water (as needed)
- 4 ounces tomato sauce
- 1/8 cup plus 1 tablespoon grated parmesan cheese
- Salt and pepper, to taste
- 1/2 cup part-skim shredded mozzarella cheese
- 1 1/2 tablespoons chopped basil
- Pour tomatoes with their juices into 1-cup liquid measuring cup. Add water until mixture measures just over one cup.
- Heat oil in a 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 and cook until fragrant, about 30 seconds.
- Scatter pasta on top but do not stir. Pour diced tomatoes with juice 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 1/8 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of mozzarella, cover and let stand off heat for five minutes. The cheese will melt and ooze all over the softened pasta by the time you remove the cover. Sprinkle with basil and remaining Parmesan. Serve.
Adapted from Ezra Pound Cake.
- Category: Pasta
- Method: Stove Top
- Cuisine: Italian
Keywords: comfort food, lasagna, single serve, one pan, easy