Shelly's Recipe

*SKILLET LASAGNA*

Category: Casseroles - Beef

1 (28 oz) can diced tomatoes
Water
1 tbsp olive oil
1 medium onion, minced
Salt and pepper
3 garlic cloves, minced
1/8 tsp red pepper flakes
1 tbsp Italian seasoning
1 lb meatloaf mix
10 lasagna noodles, broken into 2 inch pieces
1 (8 oz) can tomato sauce
3/4 cup parmesan cheese
1 cup ricotta cheese
3 tbsp chopped fresh basil, garnish

Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart. Heat oil in large skillet. Add onion and 1/2 tsp salt and cook until onion begins to brown, about 5 minute. Stir in garlic, Italian seasoning and pepper flakes and cook until fragrant, about 30 seconds. Add meat and cook, breaking apart until no longer pink.

Scatter pasta over meat but do not stir. Pour tomatoes and tomato sauce over pasta. Cover and simmer. Reduce heat to medium-low, simmer, stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in some parmesan cheese. Season with salt and pepper. Dot with heaping tbsp of ricotta cheese, cover and let stand off heat for about 5 minutes.

Sprinkle with basil and additional parmesan cheese. Serves 4-6

Note: I used a mix of hamburger and Italian sausage. Mixed the parmesan and ricotta cheeses together and added salt, garlic powder and pepper. Used spaghetti sauce instead of the diced tomatoes and tomato sauce. Sprinkled shredded mozzarella cheese on it after topping the lasagna with the ricotta mixture. Then covered the pan until the cheese melted.