Skillet Lasagna Topped with Ricotta

Ingredients

• •8 oz tomato sauce
• •28 oz canned tomatoes
• •3 tbsp basil
• •3 cloves garlic
• •1 pound ground beef
• •10 curly-edged lasagna noodles
• •3 tbsp olive oil
• •1 medium onion
• •½ tsp oregano
• •½ cup parmesan cheese
• •⅛ tsp pepper flakes
• •1 cup ricotta cheese
• •salt & pepper
• •2 tbsp tomato paste
• •1½ cups water

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Method

From foodista.com — read the original

1. 1Heat oil in a large nonstick skillet over medium heat until the oil is shimmering.
2. 2Add onion and 1/2 teaspoon salt, cook until onion is softened and beginning to brown, about 5-7 minutes. Stir in garlic, tomato paste, oregano and red pepper flakes. Cook, stirring constantly until garlic is fragrant and the tomato paste is distributed., about a minute.
3. 3Add ground beef, cook until the meat is no longer pink, about 5 minutes.
4. 4Pour the diced tomatoes (undrained) into a large measuring cup, add enough water to the tomatoes to measure 4 cups.
5. 5When the meat is browned, scatter the lasagna noodles evenly over the top of the meat (do not stir).
6. 6Pour the diced tomatoes and water, and the tomato sauce evenly over the top of the noodles. Cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring once or twice during cook time, until pasta is tender, about 20 minutes.
7. 7Remove skillet from heat, stir in the 1/2 cup Parmesan. Season to taste with salt & pepper. Dollop rounded tablespoons of the ricotta evenly over the top, cover and let stand for 5 minutes, to let the ricotta warm through.
8. 8Sprinkle with the basil and remaining 2 tablespoons Parmesan.