Skillet Lasagna

• 1 onion, chopped
• 1 tsp minced garlic
• 1 Tb olive oil
• 26 oz jar of tomato & basil sauce
• 6 oz wide egg noodles
• 1/4 tsp salt
• 1/4 tsp crushed red pepper
• 1/2 cup ricotta cheese
• 1 cup Italian cheese blend
• 2 Tb basil

1. Saute onion and garlic in hot oil in a 10 inch skillet over medium heat 5 min or until veggies are tender. Stir in pasta sauce, noodles, and 1 cup water. Bring to a boil; reduce heat to med to med-low and simmer, stirring occasionally, 8-10 min or until pasta is just tender and liquid is almost absorbed. Stir in salt and red pepper.
2. Stir together ricotta and 1/2 cup shredded cheese. Drop by heaping Tb over pasta. Sprinkle with remaining cheese.
3. Cook, covered, over low heat 5 min or until thoroughly heated and cheese is melted. Remove from heat and let stand 5 minutes. Sprinkle with basil.

onion, garlic, olive oil, tomato, egg noodles, salt, red pepper, ricotta cheese, italian cheese blend, basil

Taken from www.epicurious.com/recipes/member/views/skillet-lasagna-1279233 (may not work)