Shelly's Recipe

SKILLET MEATY LASAGNA

Category: Casseroles - Beef

3 (14.5 oz) cans whole peeled tomatoes
1 tbsp olive oil
1 medium onion, minced
Salt
3 medium garlic cloves, minced
1/8 tsp red pepper flakes
1 lb meatloaf mix (combination of ground beef, pork and veal) or 1/2 lb each of ground pork and ground beef
10 curly edged lasagna noodles, broken into 2-inch lengths (do not substitute no-boil noodles)
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Ground black pepper
3/4 cup ricotta cheese
3 tsp chopped fresh basil

Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain.

Heat oil in a 12-inch nonstick pan over medium heat. Add onion and 1?2 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add meat and cook, breaking apart, until lightly browned and no longer pink, 3 to 5 minutes.

Scatter the pasta over meat, then pour the processed tomatoes over pasta. Cover, increase heat to medium-high, and cook, stirring often and adjusting heat to maintain a vigorous simmer, until pasta is tender, about 29 minutes.

Off the heat, stir in half of the mozzarella and parmesan cheeses. Season with salt and pepper. Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining cheese. Cover and let stand off heat until cheese melts, 2 to 4 minutes. Sprinkle with basil and serve. Serves 4.