Skillet Lasagna

I love lasagna, but let's face it: It's a lot of work to put one together. Here is lasagna in a skillet: all of the tasty lasagna flavors, but only one pan to wash at the end.

Skillet Lasagna
3 cans diced tomatoes
1 (8 ounce) can tomato sauce
1 medium onion, minced
1 T olive oil
salt, to taste
3 medium garlic cloves, finely minced
1 lb ground beef, pork, or turkey
1 T dried basil
1/2 T dried oregano (or sub 1 1/2 T Italian Seasoning)
12 lasagna noodles, broken into 1 inch lengths
1 cup mozzarella cheese, grated
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese


Heat the oil in a 12 inch skillet over medium heat. Add the onion and 1/2 tsp. salt and cook until onion is softened. Stir in the garlic and cook and additional 30 seconds, then add the ground meat and cook until lightly browned and no longer pink.

Scatter the broken lasagna noodles over the meat, then pour in the tomatoes and tomato sauce. Stir in the basil and oregano. Cover and cook at a vigorous simmer until the pasta is tender, about 20 minutes. Add half of the mozzarella and parmesan cheese, stirring to melt. Drop spoonfuls of ricotta over the top, then sprinkle with remaining cheeses. Put the lid back on the skillet to melt the cheese, then serve.