Short Cut Skillet Lasagna

• 1 (28 ounce) can diced tomatoes (San Marzano)
• 1 tablespoon olive oil
• 1 large onion, minced
• salt
• 3 garlic cloves, minced
• 1 teaspoon dried parsley
• 1 teaspoon oregano
• 14 teaspoon red pepper flakes
• 1 lb meatloaf mix (8 ounces ground beef, and 8 ounces ground pork - 1lb ground turkey will also work too)
• 8 ounces curly-edged lasagna noodles, broken into 2-inch lengths (approx 10 noodles)
• 1 (8 ounce) can tomato sauce
• 12 cup parmesan cheese, grated (make sure you use the really good stuff since there's not a lot of other flavors going on here)
• pepper
• 8 ounces part-skim ricotta cheese (about 1 cup)
• 14 cup minced fresh basil

1. Pour the tomatoes with their juice into a quart measuring cup.
2. Add enough water to the tomatoes to measure 4 cups.
3. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering.
4. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
5. Stir in the garlic, spices and red pepper flakes and cook until fragrant, about 15 seconds.
6. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
7. Sprinkle the noodle pieces evenly over the meat.
8. Pour the diced tomatoes and tomato sauce over the pasta - don't stir.
9. Cover and bring to a simmer.
10. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
11. Remove the skillet from the heat and stir in 1/2 cup Parmesan.
12. Season with salt and pepper to taste.
13. Dot heaping tablespoons of the ricotta over the noodles.
14. Cover the skillet and let stand off the heat for 5 minutes.
15. Sprinkle with the basil and serve, passing the extra Parmesan separately.
16. YUM!

tomatoes, olive oil, onion, salt, garlic, parsley, oregano, red pepper, meatloaf, curly, tomato sauce, parmesan cheese, pepper, ricotta cheese, fresh basil

Taken from www.food.com/recipe/short-cut-skillet-lasagna-192618 (may not work)