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Community Corner

Dishin' in Montclair with Alma Schneider ... And???

Watch the whole video because there are some surprises throughout!

This week on Dishin' in Montclair, Alma Schneider visits another surprise celebrity home chef who will be dishin' up yet another healthy, easy recipe that the whole family can enjoy.

You'll also learn about an exciting and delicious town-wide bake sale event in Montclair benefiting childhood cancer research. If that weren't enough ... you'll also have an opportunity to win a collection of fabulous and valuable OXO gadgets after watching the video.

Enjoy!! And check out the recipe below!!

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Kate's Skillet Lasagna (from an old Cook's Illustrated recipe)

Serves 4 to 6

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Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use ground beef or turkey. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

1 (28-ounce) can diced tomatoes 

Water 

1 tablespoon live oil 

1 medium onion , minced 

Table salt 

3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon) 

1/8 teaspoon red pepper flakes 

1 pound meatloaf mix 

10 curly-edged lasagna noodles, broken into 2-inch lengths 

1 can (8 ounces) tomato sauce 

1/2 cup grated Parmesan cheese plus 2 additional tablespoons 

Ground black pepper 

1 cup ricotta cheese 

3 tablespoons chopped fresh basil 

1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

2. Heat oil in 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. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices 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.

4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan.

 

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