Skillet Lasagna

By norsegal8

Ingredients

• 1 (28 ounce) can diced tomatoes
• 1 tablespoon olive oil
• 1 onion, minced
• table salt
• 3 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1 lb meatloaf mixture
• 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 ricotta cheese
• 1/4 cup minced fresh basil

Details

Servings 4

Preparation

Step 1

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, 6 to 8 minutes.
Stir in the garlic and red pepper flakes and cook until fragrant, about 30 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, but do not stir. Pour the diced tomatoes with their juice 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.

5. Remove the skillet from the heat and stir in all but 2 tablespoons of the Parmesan cheese. 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 remaining @ tablespoons of the Parmesan cheese.