Make Lasagna Without an Oven | Today’s Special

Byamazingfoodstv


Ashley shows you how to transform traditional baked lasagna into a stovetop skillet dish without losing any of its flavor or appeal.

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38 Comments

  4. Recipe has been on my mind since I first saw it. Gathered all of the ingredients and decided tonight was the night…everything was goi g great…until it came to the noodles. Unfortunately, in several areas my broken pieces got "glued" together early on and then most of them ended up on my plate…VERY unappetizing. If one is going to break up the noodles any way, then why not switch to a different pasta all together? Perhaps then it'd be easi😮er to "catch" and separate noodles that had melded together into a wet cardboard -like consistency. (The rest of the ingredients mix together well…but the broken lasagna noodles? Not so much.)

  11. I've made skillet lasagna many times after watching a "Binging With Babish" video on "One Pot Pastas", which you can find on here. He actually gives credit to ATK for the recipe, but he makes a few changes. Instead of meatloaf mix, he uses Italian sausage with casings removed. Instead of diced tomatoes, he uses crushed San Marzano tomatoes. And he adds some mozzarella cheese with the other cheeses. It's pretty good — my only complaint is that the leftovers tend to dry out after refrigerating, probably because it's not very saucy.

  17. I made this tonight and it was EPIC! That's why I trust ATK because these jokers test and test these recipes. The liquid and parm cheese melded perfectly! A few upgrades tho: I added Mozz cheese on the top and threw under the broiler for 2 minutes because I needed Mozz in my life; I put all of my sauces and water into a bowl and seasoned them with Italian herbs and spices like i'd normally do; I also seasoned my rocotta cheese with salt, pepper, and parsley. This def a keeper!

  26. I have a trick to par-cook lasagna: lay it in a sheet pan and cover with boiling water and then with tin foil. Leave 15 minutes. Drain. Good to go for rollatini or lasagna without boiling a lot of water and using a huge pot to cook the noodles!

  28. I'm sure this tastes fine. Once you make the meat sauce, making lasagna in layers is easy. I guess this saves a few dishes to clean. But I don't see the time save being worth just making layered lasagna. Other than basil, I didn't see any other traditional Italian herbs like oregano, parsley etc. Maybe I missed it. It reminds me of american goulash with ricotta put in it.

  34. You could put a piece of coal on the fingertip of an Italian, and they'd turn it into a diamond watching this video. (This is a reference to the finger-pinch gesture, and I don't think I spelled that out well enough. But now that I've explained my joke, go back to the original text and it's funny, right? If I explain a joke then it becomes funny, is the rule, I think.)

    I'm a massive ATK fan, but I'm not sure I get this one. Make some ragu alla Bolognese, a little ricotta, boil some rigatoni, mix it together, add some basil, you've got a thing. It's not lasagne, but it's a thing.

    Canned diced tomatoes are not my fave. Not because they're in a can. Love a canned tomato, over here. Canned tomato sauce, canned whole peeled tomatoes, canned crushed tomatoes, canned tomato paste, absolutely. But canned diced tomatoes are treated differently, at the factory. The factory owners want to mimic the texture of fresh diced tomatoes, but any canned tomato product is treated with heat. A lot. For a while. This will soften the tomato. So in the canned diced tomatoes, they add calcium chloride. It works too well. The tomatoes never break down. They're firm forever.

    It's not a brand thing. Go to the store and look at the ingredients for pretty much any brand. They'll have several varieties that are just tomatoes and salt, but for the diced variety, suddenly calcium chloride makes an appearance. It's just too good at its job.

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