Ingredients

• 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 pound meatloaf mix
• 10 curly-edged lasagna noodles, broken into 2-inch lengths
• 1 (8-ounce) can tomato sauce
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• Pepper
• 1 cup ricotta cheese
• 3 tablespoons chopped fresh basil

Directions

1. Preparation

2. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

3. To prepare:

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

5. 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.

6. 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.

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

8. To make skillet lasagna with sausage and peppers:

9. llow the recipe for skillet lasagna, substituting 1 pound Italian sausage, removed from its casing, for meatloaf mix. Add 1 chopped red bell pepper to skillet with onion in step 2.

10. Serving Size

11. rves 4 to 6.

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