Skillet Meaty Lasagna
"Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use ½ pound each ground pork and 85 percent ground beef. We recommend using either whole milk or part-skim ricotta here, but do not use fat-free ricotta, which has a very dry texture and bland flavor...."
INGREDIENTS
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3 (14.5-ounce) cans whole peeled tomatoes
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1 tablespoon olive oil
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1 medium onion, minced
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Salt
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3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
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1/8 teaspoon red pepper flakes
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1 pound meatloaf mix
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10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths
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2 ounces mozzarella cheese, shredded (1/2 cup)
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½ ounce Parmesan cheese, grated (1/4 cup)
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Ground black pepper
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¾ cup ricotta cheese (see note)
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3 tablespoons chopped fresh basil leaves
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