Skillet Lasagna

Ingredients

• 28 ounces diced tomatoes
• water
• 1 tablespoon olive oil
• 1 medium onion, minced
• 1 red bell pepper, chopped
• 1/2 teaspoon salt
• 3 medium garlic cloves (about 1 tablespoon in a garlic press)
• 1/8 teaspoon red pepper flakes
• 1 lb Italian sausage
• 10 curly-edged lasagna noodles, broken into 2-inch lengths
• 8 ounces tomato sauce
• 1/2 cup plus grated parmesan cheese plus 2 tbsp grated parmesan cheese
• ground black pepper
• salt
• 1 cup ricotta cheese
• 3 tablespoons chopped fresh basil leaves

Directions

1. 1

   Pour the tomatoes with their juices into a 1-quart liquid measuring cup.

2. 2

   Add water until the mixture measures 1 quart.

3. 3

   Heat the oil in a large nonstick skillet over medium heat until shimmering.

4. 4

   Add the onion, red bell pepper, and 1/2 teaspoon salt and cook until the onion begins to brown, about 5 minutes.

5. 5

   Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.

6. 6

   Add the ground meat and cook, breaking apart the meat, until no longer pink, about 4 minutes.

7. 7

   Scatter the pasta broken into 2" lengths over the meat but do not stir.

8. 8

   Pour the diced tomatoes with their juices and tomato sauce over the pasta.

9. 9

   Cover and bring to a simmer.

10. 10

    Reduce the heat to a medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.

11. 11

    Remove the skillet from the heat and stir in 1/2 cup parmesan.

12. 12

    Season with salt and pepper.

13. 13

    Dot with heaping tablespoons of the ricotta, cover, and let stand off the heat for 5 minutes.

14. 14

    Sprinkle with the basil and the remaining 2 tablespoons parmesan and serve.