Skillet Lasagna

This skillet lasagna takes 30 minutes to cook and is a wonderful and easy one-skillet dinner packed with Italian flavor. Serve with a Caesar salad.

Serves 4 to 6

1-28 ounce can diced tomatoes

1 onion, chopped

salt and pepper to taste

3 cloves, minced

red pepper flakes

1-pound meatloaf mix or half ground beef, and half pork

10 lasagna noodles broken into 2-inch pieces

1 8-ounce can tomato sauce

3 tablespoons chopped fresh basil, or 2 teaspoons dried basil

1 tablespoon fresh chopped oregano, or 1 teaspoon dried oregano

½ cup grated Parmesan cheese, plus 2 tablespoons

1 cup ricotta cheese

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, tomato sauce, basil, and oregano over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. If it seems a bit dry, add a little more water.

Remove skillet from heat and stir in ½ cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with remaining 2 tablespoons Parmesan. Serve.