To cook all of the ingredients in one pan, a little attention to the ordering of the layers is necessary. It may not look like much as you begin the cooking process, but, after 20 minutes and an occasional stir, a layered lasagna appears almost as if by magic. Ingredients 1 can (28 ozs) Tomatoes diced Water as required 1 tablespoon Olive oil 1 medium Onion minced to taste Salt 3 cloves Garlic minced 1/8 teaspoon Red pepper flakes 1 pound Meat Loaf Mix (equal parts beef, pork, veal) 10 each Lasagna noodles broken into 2 inch lengths 1 can (8 ozs) Tomato sauce to taste Pepper 1/2 cup plus 2 tbsp Parmesan cheese grated 1 cup Ricotta cheese 3 tablespoon Basil chopped

Instructions
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. Add onion and teaspoon salt and cook until onion degins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomatoes with juices and tomato sauce over pasta. Cover and bring to a simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup of Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan.

A nice crusty garlic bread and a glass of red wine makes this a fine meal.

A variation on this recipe is also hosted on BigOven.com as recipe number 160594.

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Yields: 4 Servings    posted as 160594
    

notes:  Variation: Follow the recipe for Skillet Lasagna, substituting 1 pound Italian sausage, removed from it casing, for meatloaf mix. Add 1 chopped red bell pepper to skillet with onion in step 2.

Cuisine:   Italian

Main Ingredient:   Ground Meat