Skillet Meaty Lasagna

Total Time: 44 mins Preparation Time: 20 mins Cook Time: 24 mins

Ingredients

• Servings: 4
• 3 (14 1/2 ounce) cans whole canned tomatoes
• 1 tablespoon olive oil
• 1 onion, chopped fine
• salt
• pepper
• 3 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1 lb ground beef (or meatloaf mix(beef, lamb, veal)
• 10 curly-edged lasagna noodles, broken into 1 1/2- to 2-inch lengths
• 2 ounces mozzarella cheese, shredded (1/2 cup)
• 1/4 cup grated parmesan cheese
• 6 ounces whole milk ricotta cheese (3/4 cup)
• 3 tablespoons chopped fresh basil

Recipe

• 1 pulse tomatoes in food processor until coarsely ground and no large pieces, about 12 pulses.
• 2 heat oil in 12-inch nonstick skillet over medium heat until shimmering.
• 3 add onion and 1/2 teaspoon salt and cook, stirring often, until softened, 5-7 minutes.
• 4 stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
• 5 add ground meat and cook, breaking up meat with wooden spoon, until no longer pink, 3-5 minutes.
• 6 scatter pasta in skillet, then pour processed tomatoes over top.
• 7 cover, increase heat to med-high, and cook at vigorous simmer, stirring often, until pasta is tender, about 20 minutes.
• 8 off heat, stir in half of mozzarella and half of parmesan.
• 9 season with salt and pepper to taste.
• 10 dot heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella and parmesan.
• 11 cover and let stand off heat until cheese melts, 2-4 minutes.
• 12 sprinkle with basil and serve.