skillet lasagna

Another good one from my favorite peeps & cookbook. Again, crazy easy and delish.

1/2 lb ground pork
1/2 lb ground beef (i use 1 lb ground turkey instead of this combo)
2 garlic cloves
1/4 tsp red pepper flakes (i use 1/2 tsp)
salt & pepper
8 curly-edge lasagna noodles, broken into 2" pieces (don't use no-boil noodles)
1 (26 oz) jar marinara sauce (use your fave)
2 C water
1/2 C mozzarella cheese, shredded
1/4 C grated parmesan cheese (i use italian cheese blend for the mozz & parm)
3/4 C whole-milk ricotta cheese
1/4 C minced fresh basil

Cook meat in skillet over high heat, breaking into pieces, until fat renders. Drain meat & return to skillet.

Stir in garlic, pepper flakes, 1/2 tsp salt & cook over med-high until fragrant.

Sprinkle broken lasagna noodles into skillet, then pour in tomato sauce and water over top. Cook & cover, stirring often. Adjust heat as needed to maintain a vigorous simmer. Cook until noodles are tender, about 20 minutes.

Off heat, stir in half of mozzarella and half of parmesan. Season with salt & pepper to taste. Dot heaping tablespoons of ricotta over noodles, then sprinkle remaining mozzarella & parmesan. Cover and let stand off heat until cheese melts, 3-5 minutes. Sprinkle with basil before serving.