Skillet Meaty Lasagna

• 3 (14 1/2 ounce) cans whole canned tomatoes
• 1 tablespoon olive oil
• 1 onion, chopped fine
• salt
• pepper
• 3 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1 lb ground beef (or meatloaf mix(beef, pork, veal)
• 10 curly-edged lasagna noodles, broken into 1 1/2- to 2-inch lengths
• 2 ounces mozzarella cheese, shredded (1/2 cup)
• 1/4 cup grated parmesan cheese
• 6 ounces whole milk ricotta cheese (3/4 cup)
• 3 tablespoons chopped fresh basil

1. Pulse tomatoes in food processor until coarsely ground and no large pieces, about 12 pulses.
2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering.
3. Add onion and 1/2 teaspoon salt and cook, stirring often, until softened, 5-7 minutes.
4. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
5. Add ground meat and cook, breaking up meat with wooden spoon, until no longer pink, 3-5 minutes.
6. Scatter pasta in skillet, then pour processed tomatoes over top.
7. Cover, increase heat to med-high, and cook at vigorous simmer, stirring often, until pasta is tender, about 20 minutes.
8. Off heat, stir in half of mozzarella and half of Parmesan.
9. Season with salt and pepper to taste.
10. Dot heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella and Parmesan.
11. Cover and let stand off heat until cheese melts, 2-4 minutes.
12. Sprinkle with basil and serve.

tomatoes, olive oil, onion, salt, pepper, garlic, red pepper, ground beef, curly, mozzarella cheese, parmesan cheese, milk ricotta cheese, fresh basil

Taken from www.food.com/recipe/skillet-meaty-lasagna-490053 (may not work)