30-Minute Skillet Lasagna

This was awesome and easy. I was skeptical, but it was really tasty. Not sure I will ever make lasagna the conventional way again.

*The Best 30-Minute Recipe

*serves 4

1 lb meatloaf mix (the book says you can substitute 1/2 lb 85% lean ground beef and 1/2 lb ground pork if you can't find meatloaf mix --- I used 1 lb 95% lean ground beef)

2 garlic cloves, minced

1/4 t red pepper flakes

salt and pepper

6 oz curly edge lasagna noodles (not no-boil), broken into 2" pieces (about 8 noodles)

1 - 26 oz jar tomato sauce (I used marinara, about 3 cups)

2 c water

1/2 c shredded mozzarella (I used a little more)

1/4 c grated parmesan (I doubled this)

3/4 c whole-milk ricotta (you can use lower-fat versions, but it won't melt and blend in as well)

1/4 c minced fresh basil

1. Brown and drain meat in a 12" non-stick skillet. Return meat to pan.

2. Stir in garlic, pepper flakes, and 1/2 t salt. Cook until spices are fragrant, about 30 seconds.

3. Sprinkle broken noodles in skillet, then pour tomato sauce and water over top. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until noodles are tender, about 20 minutes.

4. Off heat, stir in half of mozzarella and parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta of noodles, then sprinkle with remaining mozzarella and parmesan. Cover and let stand off heat until cheeses melt, 3-5 minutes. Sprinkle with basil before serving.