Skillet Lasagna

1 - 28oz can diced Tomatoes

1 Tbsp Olive Oil

1 medium Onion, minced

1 red Bell Pepper, chopped

3 Garlic Cloves, minced

1/8 tsp Red Pepper

1 lb ground beef

10 Lasagna Noodles, broken into 2" pieces

8oz Tomato Sauce

1/2 cup Parm Cheese

1 cup Ricotta

3 Tbsp fresh Basil, chopped

Pour Tomatoes with juices into 4 cup measuring cup. Add Water to measure 4 cups. Heat Oil in large skillet over med heat. Add Onion, Bell Pepper and 1/2 tsp Salt. Saute 5 mins. Stir in Garlic & Red Pepper Flakes, cook 1 min. Add Meat and cook until brown. Drain. Scatter Pasta over Meat but do not stir. Pour Tomatoes & Tomato Sauce over Pasta. Cover & Bring to simmer. Reduce heat to Med Low & simmer stirring occasionally until Pasta is tender, approx 25 mins.

Remove Skillet from heat, stir in Parm Cheese, season with Salt & Pepper. Dot with Ricotta Cheese. Cover with lid and let stand 5 mins. Sprinkle with Fresh Basil. ENJOY!