RECIPE FOR SKILLET LASAGNA RECIPES

Steps:

• Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
• 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.
• 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.
• 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.).
• 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.
• Sprinkle with the basil and serve, passing the extra Parmesan separately.

Steps:

• In a large skillet, cook beef and garlic over medium heat until meat is no longer pink, breaking beef into crumbles; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl., In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning., Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup cottage cheese mixture, 1-1/2 cups meat sauce and half the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender., Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until cheese is melted.