I figured I better get this skillet lasagna out here so you all can make it while it is still technically winter. Lasagna is just one of those things that is only supposed to be made in the winter...right? We both decided that we enjoyed this more than regular lasagna. It isn't runny like a lot of lasagnas and the dollops of ricotta on top were great. It reheats wonderfully well. Overall it is just a great one dish meal!
1 (28oz.) can diced tomatoes
1 Tablespoon olive oil
1 medium onion, minced
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 pound ground beef
10 curly edged lasagna noodles, broken into 2 inch pieces
1 (8oz.) can tomato sauce
1/2 cup Parmesan cheese, grated (plus extra for serving)
ground black pepper
1 cup ricotta cheese
3 Tablespoons fresh basil, chopped
Pour the tomatoes with their juice into a 4-cup liquid measuring cup. Add water until the mixture measures 4 cups. Heath the oil in a 12 inch skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until the onion begins to brown, 6-8 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground beef and cook, breaking apart the meat, until no longer pink (the directions didn't say to, but I drained off the grease...I just couldn't leave it in the pan).
Scatter the lasagna noodles over the meat but do not stir. Pour the diced tomatoes with their juice and the tomato sauce over the noodles. Cover the skillet and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
Remove the skillet from the heat and stir in all but 2 tablespoons of the Parmesan. Season with salt and pepper to taste. Dot with heaping tablespoons of the ricotta, cover, and let stand off the heat for 5 minutes. Sprinkle with the basil and remaining 2 tablespoons Parmesan. Serve.
Have you been having this awesome Spring weather in your neck of the woods?