Shelly's Recipe

SKILLET LASAGNA

Category: Pasta

1 (28-oz) can diced tomatoes
Water
1 tbsp olive oil
1 medium onion, minced
Salt
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tbsp)
1/8 tsp red pepper flakes
1 lb meatloaf mix
10 curly-edged lasagna noodles , broken into 2-inch lengths
1 can (8 oz) tomato sauce
1/2 cup grated Parmesan cheese plus 2 additional tbsp
Ground black pepper
1 cup ricotta cheese
3 tbsp chopped fresh basil

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 tsp 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 tbsp ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tbsp Parmesan. Serve. Serves 4 to 6