Skillet Lasagna

• 1 small onion, chopped
• 1 teaspoon minced garlic
• 1 tablespoon olive oil
• 1 (26-oz.) jar tomato-and-basil pasta sauce
• 1/2 (12-oz.) package multigrain extra-wide egg noodles
• 1/4 teaspoon salt
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup low-fat ricotta cheese
• 1 cup (4 oz.) shredded Italian six-cheese blend
• 2 tablespoons chopped fresh basil (optional)

1. Saute onion and garlic in hot oil in a 10-inch skillet over medium heat 5 minutes or until vegetables are tender. Stir in pasta sauce, egg noodles, and 1 cup water. Bring to a boil; reduce heat to medium to medium low, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is just tender and liquid is almost absorbed. Stir in salt and crushed red pepper.
2. Stir together ricotta and 1/2 cup shredded cheese. Drop by heaping tablespoonfuls over pasta. Sprinkle with remaining 1/2 cup cheese.
3. Cook, covered, over low heat 5 minutes or until thoroughly heated and cheese is melted. Remove from heat, and let stand 5 minutes. Sprinkle with basil, if desired.
4. Note: For testing purposes only, we used Classico Tomato & Basil Pasta Sauce and Ronzoni Healthy Harvest Extra Wide Noodles.

onion, garlic, olive oil, tomato, egg noodles, salt, red pepper, lowfat ricotta cheese, italian sixcheese, fresh basil

Taken from www.myrecipes.com/recipe/skillet-lasagna-1 (may not work)