Skillet Lasagna

By allie5jones

Ingredients

• 1 (28-oz.) can diced tomatoes
• water
• 1 tbsp. olive oil
• 1 medium onion, minced
• salt
• 3 garlic cloves, minced
• 1/3 tsp. red pepper flakes
• 1 pt. meatloaf mix
• 10 curly-edged lasagna noodles, broken into 2-inch lengths
• 1 (8-oz.) can tomato sauce
• 1/2 c. plus 2 tbsp. grated Parmesan cheese
• pepper
• 1 c. ricotta cheese
• 3 tbsp. chopped fresh basil

Details

Servings 4

Preparation

Step 1

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