Skillet Lasagna

By carvalhohm

Ingredients

• 1 1 (28-ounce) can 1 (28-ounce) can diced tomatoes
• 1 1 (28-ounce) can 1 (28-ounce) can diced tomatoes
• 1 1 (28-ounce) can 1 (28-ounce) can diced tomatoes
• Water
• Water
• Water
• 1 1 tablespoon 1 tablespoon olive oil
• 1 1 tablespoon 1 tablespoon olive oil
• 1 1 tablespoon 1 tablespoon olive oil
• 1 1 medium 1 medium onion, minced
• 1 1 medium 1 medium onion, minced
• 1 1 medium 1 medium onion, minced
• Table salt
• Table salt
• Table salt
• 3 3 medium 1 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
• 3 3 medium 1 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
• 3 3 medium 1 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
• 1/8 1/8 teaspoon 1/8 teaspoon red pepper flakes
• 1/8 1/8 teaspoon 1/8 teaspoon red pepper flakes
• 1/8 1/8 teaspoon 1/8 teaspoon red pepper flakes
• 1 1 pound 1 pound meatloaf mix (pork, veal and ground beef) or ground beef
• 1 1 pound 1 pound meatloaf mix (pork, veal and ground beef) or ground beef
• 1 1 pound 1 pound meatloaf mix (pork, veal and ground beef) or ground beef
• 10 10 curly-edged 2-inch lasagna noodles, broken into 2-inch lengths
• 10 10 curly-edged 2-inch lasagna noodles, broken into 2-inch lengths
• 10 10 curly-edged 2-inch lasagna noodles, broken into 2-inch lengths
• 1 1 (8-ounce) can 1 (8-ounce) can tomato sauce
• 1 1 (8-ounce) can 1 (8-ounce) can tomato sauce
• 1 1 (8-ounce) can 1 (8-ounce) can tomato sauce
• 1/2 1/2 cup 2 grated Parmesan cheese plus 2 additional tablespoons
• 1/2 1/2 cup 2 grated Parmesan cheese plus 2 additional tablespoons
• 1/2 1/2 cup 2 grated Parmesan cheese plus 2 additional tablespoons
• Ground black pepper
• Ground black pepper
• Ground black pepper
• 1 1 cup 1 cup ricotta cheese
• 1 1 cup 1 cup ricotta cheese
• 1 1 cup 1 cup ricotta cheese
• 3 3 tablespoons 3 tablespoons chopped fresh basil
• 3 3 tablespoons 3 tablespoons chopped fresh basil
• 3 3 tablespoons 3 tablespoons chopped fresh basil

Details

Servings 4

Preparation

Step 1

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. Serve.