Skillet Lasagna
originally from Cook’s Country magazine and America’s Test Kitchen

Ingredients

1 (28 ounce) can diced tomatoes
water
1 tablespoon olive oil
1 medium onion, minced
salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 lb ground beef  [Note: I always use Italian sausage—I like the flavor better]
10 curly edged lasagna noodles, broken into 2 inch pieces
1 (8 ounce) can tomato sauce
1/2 cup grated parmesan cheese, plus
2 tablespoons grated parmesan cheese
pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil

Directions

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 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.

3. 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.

4. Remove skillet from heat and stir in 1/2 cup 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 3 tablespoons parmesan. Serve.