Skillet Lasagna

I saw this recipe here and thought to myself, great an easy way to make lasagna, that should be an easy kid friendly weeknight meal.  While the lasagna was okay, and it did rate a 6 out of 6 was it was not anything spectacular.  My husband said that it tasted too much like tomatoes for him (I personally liked the tomato flavour).

Serves 4 to 6
1 (28-ounce) can diced tomatoes
Water
1 tablespoon olive oil
1 medium onion, minced
Salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 pound meatloaf mix, ground sirloin or Italian sausage (casings removed)
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 cup plus 2 tablespoons grated Parmesan cheese
Pepper
1 cup ricotta cheese


1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

2. Heat oil in a large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta onto meat but do not stir. Pour diced tomatoes with juice and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for five minutes. Sprinkle with  remaining 2 tablespoons Parmesan. Serve.