Skillet Lasagna

Meatloaf mix is a combination of ground beef, pork, and veal. If you can't find it, ground beef (or whatever other ground meat you may have on hand) works just fine.

Ingredients
1 (28 ounce) can diced tomatoes
water
1 tablespoon olive oil
1 medium onion, minced
1/2 teaspoon table salt
3 medium garlic cloves, minced or pressed
1/8 teaspoon red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles, broken into 2 inch pieces
1/2 cup grated parmesan cheese (plus 2 more tablespoons)
ground black pepper
1 cup ricotta cheese
3 tablespoons fresh basil, chopped

Method

1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.
2. Heat oil in large, nonstick skillet over medium heat until shimmering.
3. Add onion and salt and cook until onion begins to brown (about 5 minutes).
4. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
5. Add meat and cook, breaking apart meat until no longer pink (about 4 minutes).
6. Scatter pasta over meat but do not stir.
   
7. Pour diced tomatoes with juices and tomato sauce over pasta.
8. Cover and bring to simmer.
9. Reduce heat to medium-low and summer, stirring occasionally, until pasta is tender (about 20 minutes).
10. Remove skillet from heat and stir in 1/2 cup parmesan.
11. Season with salt and pepper.
12. Dot with heaping tablespoons ricotta. Cover and let stand off heat for 5 minutes.
13. Sprinkle with basil and remaining 2 tablespoons of parmesan.