I have posted a skillet lasagna recipe before, but this one is much better! I think this will take the place of my old recipe in our house! The recipe didn't call for any Italian seasoning, so I added my own. So easy and delicious!
Skillet Lasagna
Source: Cook's Country
1 can (28 oz) diced tomatoes
water
1 T olive oil
1 onion, minced
salt
3 garlic cloves, minced
1/8 tsp. red pepper flakes
1 lb. ground beef
10 lasagna noodles, broken into 2" pieces
1 can (8 oz) tomato sauce
1/2 C Parmesan cheese, grated
1 C ricotta cheese
3 T fresh basil, chopped
Pour tomatoes and juice into 1 qt. measuring cup. Add water until it measures 1 qt.
Heat oil in large nonstick skillet over medium heat. Add onion and 1/2 tsp. salt. Cook until onions begin to brown. Stir in garlic and pepper flakes. Cook about 30 seconds. Add ground meat and cook until no longer pink.
Scatter pasta over meat but do not stir. Pour tomatoes with juices and tomato sauce over pasta. (This is where I added the Italian seasoning.) Cover and bring to simmer. Reduce heat to medium low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
Remove from heat. Stir in Parmesan cheese. Season with salt and pepper. Dot with heaping teaspoons full of ricotta. Cover and let stand 5 minutes. Sprinkle with basil and Parmesan cheese.
