Skillet Lasagna

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon olive oil
• 1 onion, minced
• salt
• 3 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1 lb meatloaf mix (ground beef, and 8 ounces ground lamb. for spicier flavour increase the amount of red pepper flakes )
• 8 ounces curly-edged lasagna noodles, broken into 2-inch lengths (10)
• 1 (8 ounce) can tomato sauce
• 1 ounce parmesan cheese, grated (1/2 cup)
• pepper
• 8 ounces whole milk ricotta cheese (about 1 cup)
• 1/4 cup minced fresh basil

Recipe

• 1 pour the tomatoes with their juice into a quart measuring cup. add enough water to the tomatoes to measure 4 cups.
• 2 heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
• 3 stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
• 4 sprinkle the noodle pieces evenly over the meat. pour the diced tomatoes and tomato sauce over the pasta. cover and bring to a simmer. reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (the sauce should look watery after 15 minutes of cooking. if dry, add up to 1/4 cup additional water to loosen the sauce.).
• 5 remove the skillet from the heat and stir in 1/2 cup parmesan. season with salt and pepper to taste. dot heaping tablespoons of the ricotta over the noodles. cover the skillet and let stand off the heat for 5 minutes.
• 6 sprinkle with the basil and serve, passing the extra parmesan separately.