skillet lasagna

don't really have much to say but i really liked pb&j's recipe idea. below is one of my kids favorite meals. i like it because it tastes just like lasagna and you cook it all in one skillet and it only takes 30 minutes from start to finish...no lie.


Skillet Lasagna

1 (28-ounce) can diced tomatoes ~ (do not use 2 14-oz cans you get to much tomato and not enough juice)
water
1 T olive oil
1 med onion - minced
3 med cloves garlic - minced or pressed (about 1 T)
1/8 t red pepper flakes
1 lb ground meat
10 curly edged lasagna noodles, broken into 2 in lengths
1 can 8-oz tomato sauce
1/2 c grated parmesan cheese ~ plus 2 additional tablespoons for sprinkling
ground black pepper
1 C ricotta cheese

1. pour tomatoes w/juices into 1 quart liquid meassuring cup. add water until mixture measures 1 quart.

2. heat oil in large non-stick skillet. add onion and 1/2 t 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. (at this point if you are using 80/20 meat you will want to drain the meat in a collander to remove the excess oil and then return meat to the skillet and proceed with step 3)

3. scatter pasta over meat but do not stir. pour diced tomatoes w/juices and tomato sauce over pasta. cover and bring to a simmer. reduce heat to med-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. remove skillet from heat and stir in 1/2 C parmesan. season w/salt and pepper. dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. sprinkle with 2 T parmesan and serve.