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1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.
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2. Heat oil in 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 ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
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3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices 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.
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4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.
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Building Skillet Lasagna
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To cook all of the ingredients in one pan, a little attention to the ordering of the layers is necessary. It may not look like much as you begin the cooking process, but, after 20 minutes and an occasional stir, a layered lasagna appears almost as if by magic.
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1. Start by sauteing onion, garlic, and meat in the skillet. Scatter the broken lasagna noodles over the meat.
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2. Pour the diced tomatoes and tomato sauce over the noodles.
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3. Cover and cook for 20 minutes. Add Parmesan, dot with ricotta, cover the skillet, and let cheese soften off heat.
