nonstick skillet with a tight-fitting lid works best for this recipe.

1 (28-ounce) can diced tomatoes
Water
1 tablespoon olive oil
1 medium onion minced
Salt
3 medium garlic cloves minced or pressed through a garlic press (about 1 tablespoon)
teaspoon red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles broken into
2-inch lengths
1 (8-ounce) can tomato sauce
½ cup plus 2 tablespoons grated Parmesan cheese
Ground black pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves

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

2. Heat the oil in large nonstick skillet over medium heat until shimmering. Add the onion and ½ teaspoon salt and cook until the onion
begins to brown about 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant about 30 seconds. Add the ground meat and
cook breaking apart the meat until no longer pink about 4 minutes.

3. Scatter the pasta over the meat but do not stir. Pour the diced tomatoes with their juices and tomato sauce over the pasta. Cover and bring
to a simmer. Reduce the heat to medium-low and simmer stirring occasionally until the pasta is tender about 20 minutes.

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

Variation

SKILLET LASAGNA WITH SAUSAGE AND PEPPERS

Follow the recipe for Skillet Lasagna substituting 1 pound Italian sausage removed from its casing for the meatloaf mix. Add 1 chopped red
bell pepper to the skillet with the onion in step 2.

Original recipe from Cook's Country