Stovetop Skillet Lasagna

1. Prepare the Tomato Mixture

Pour the diced tomatoes with their juices into a 1-quart liquid measuring cup and add enough water to reach the 1-quart mark.

2. Cook the Onion

Heat the olive oil in a large nonstick skillet over medium heat until it shimmers. Add the finely chopped onion and salt, cooking until the onion begins to brown, about 5 minutes.

3. Add Garlic and Red Pepper Flakes

Stir in the minced garlic and red pepper flakes, cooking until the garlic is fragrant, about 30 seconds.

4. Cook the Meat

Add the ground meatloaf mix to the skillet, breaking it apart with a spoon as it cooks. Continue cooking until the meat is no longer pink, about 4 minutes.

5. Add Noodles and Tomato Mixture

Scatter the broken lasagna noodles evenly over the meat without stirring. Pour the diced tomatoes with their juices and the tomato sauce over the pasta.

6. Simmer

Cover the skillet and bring the mixture to a simmer. Reduce the heat to medium-low and let it simmer, stirring occasionally, until the pasta is tender, about 20 minutes.

7. Add Parmesan Cheese

Remove the skillet from heat and stir in 1/2 cup of grated Parmesan cheese. Season with salt and pepper to taste.

8. Add Ricotta Cheese

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

9. Add Basil and Parmesan Cheese

Sprinkle the lasagna with chopped fresh basil and the remaining 2 tablespoons of Parmesan cheese before serving.