Skillet Lasagna

Easy-cheesy, yummy! :)

1 (28 ounce) can diced tomatoes
1 tablespoon olive oil
1 onion, minced
salt
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 lb meatloaf mixture (ground beef, and 8 ounces ground pork. for spicer flavour increase the amount of red pepper flakes t)
8 ounces curly-edged lasagna noodles, broken into 2-inch lengths (10)
1 (8 ounce) can tomato sauce
1 ounce parmesan cheese, grated (1/2 cup) pepper
8 ounces whole milk ricotta cheese (about 1 cup)
1/4 cup minced fresh basil

* 1 tsp italian herbs, added to diced tomato mixture
* spinach, 10oz is too much, either added to tomato mixture, or added on top before the ricotta (not decided)

1. Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.

2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.

3. Stir in the garlic and red pepper flakes and cook until fragrant, about
15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.

4. Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen the sauce.).

5. Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.

6. Sprinkle with the basil and serve, passing the extra Parmesan separately.