Recipe: Skillet Lasagna

Skillet Lasagna Adapted from: The Sisters Dish

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1 lb. ground beef
28 oz. crushed tomatoes
8 oz. tomato sauce
8 oz. water
1 t. dried basil
1-2 cloves garlic, minced
1 medium onion, minced
10 curly edged lasagna noodles, broken into 2 inch pieces
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
3/4 cup ricotta cheese
salt and pepper to taste

Directions: 
Brown and drain beef. Stir in the garlic & basil.

Scatter the pasta over the meat, then pour the crushed tomatoes, tomato sauce and water over the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 15-20 minutes.

Remove from heat, stir in half of the mozzarella and half of the Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta or cottage cheese over the noodles, then sprinkle with the remaining mozzarella and Parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes.