Skillet Lasagna

To cook all of the ingredients in one pan, a little attention to the ordering of the layers is necessary. It may not look like much as you begin the cooking process, but, after 20 minutes and an occasional stir, a layered lasagna appears almost as if by magic.

Recipe By:
Serving Size: 4
Cuisine: Italian
Main Ingredient: Ground Meat
Categories: Winter, Quick, Bake, Easy, Main Dish

-= Ingredients =-
1 can (28 ozs) Tomatoes ; diced
water
1 tablespoon Olive oil
1 medium Onion ; minced
Salt ; to taste
3 cloves Garlic ; minced
1/8 teaspoon Red pepper flakes
1 pound Meat Loaf Mix ; (equal parts beef, pork, veal)
10 each Lasagna noodles ; broken into 2 inch lengths
1 can (8 ozs) Tomato sauce
Pepper ; to taste
1/2 cup plus 2 tbsp Parmesan cheese ; grated
1 cup Ricotta cheese
3 tablespoon Basil ; chopped

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

2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and  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.

3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomatoes with juices and tomato sauce over pasta. Cover and bring to a simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup of Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan.

A nice crusty garlic bread and a glass of red wine makes this a fine meal.