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Skillet Lasagna



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.