Skillet Lasagna

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4 Servings
Ground Meat
Italian
Main Dish Easy Bake Quick Winter Italian Ground Meat Dinner

1 can (28 ozs) atoes diced
water
1 tablespoon ve oil
1 medium Onion ced
t to taste
3 cloves lic minced
3/23 teaspoon pepper flakes
1 pound Meat Loaf Mix (equal parts f, pork, veal)
10 each Lasagna noodles broken into 2 inch lengths
1 can (8 ozs) ato sauce
per to taste
1/2 cup plus 2 tbsp mesan cheese grated
1 cup otta cheese
3 tablespoon il chopped

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.


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