Skillet Lasagna

A yummy one-pan dish...



Next time, I'll doctor it up a bit. Needs a little more seasoning than the recipe calls for.




This is one of those dishes where the leftovers are better than the original.


SKILLET LASAGNA

1 (28 ounce) can diced tomatoes
1 tablespoon olive oil
1 onion, minced
salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 pound ground beef or ground turkey
8 ounces curly-edged lasagna noodles, broken into 2-inch lengths (about 10 whole noodles)
1 (8 ounce) can tomato sauce
1/2 cup shredded or grated Parmesan cheese
pepper
1/4 cup minced fresh basil
8 ounces ricotta cheese

Pour the tomatoes with their juice into a quart measuring cup. Add enoughwater to the tomatoes to measure 4 cups.

Heat the oil in a 12-inch nonstick skillet over medium heat untilshimmering. Add the onion and 1/2 teaspoon salt and cook until softened,about 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about15 seconds. Add the ground beef and cook, breaking up the meat into smallpieces, until no longer pink, about 5 minutes.

Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoesand tomato sauce over the pasta – don’t stir. Cover and bring to a simmer.Reduce the heat to medium-low and continue to simmer, stirring occasionally,until the pasta is tender, about 20 minutes.

Remove the skillet from the heat and stir in 1/2 cup Parmesan, salt and pepper to taste and the basil. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.

Yield: 4 to 6 servings