When I saw Alma's post for skillet lasagna over on , I wanted to try it immediately. She's been generous enough to share the recipe with us below. — Kim Walker
1 (28-ounce) can diced tomatoes or 3 1/2 cups pasta sauce from a jar (a healthy brand!)
1 tablespoon olive oil
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
1 pound ground turkey (optional)
10 curly-edged lasagna noodles, broken into 2-inch lengths
1/2 cup grated Parmesan cheese plus 2 additional tablespoons
1/2 cup grated mozzarella cheese
Ground black pepper
red pepper flakes to taste
2 cups ricotta cheese
3 tablespoons chopped fresh basil (optional)
1. Pour tomatoes or pasta sauce with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.
2. Heat oil in large nonstick skillet over medium heat until shimmering. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices or pasta sauce over pasta noodles. 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 and mozzarella. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil if using and remaining 2 tablespoons Parmesan.