Skillet Lasagna
1 28-ounce can diced tomatoes
1 tablespoon olive oil
1 onion, minced
Salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes (For spicier flavor increase amount)
1 pound fake ground beef substitute
8 ounces curly-edged lasagna noodles, broken into 2-inch lengths (10 noodles)
1 8-ounce can tomato sauce
1 ounce Parmesan cheese, grated (1/2 cup)
Pepper
8 ounces ricotta cheese (about 1 cup)
1/4 cup minced fresh basil
Pour tomatoes with their juice into a quart measuring cup. Add enough water to them to measure 4 cups. Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add onion and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add meat substitute and cook, breaking up into small pieces with a wooden spoon, until warm, about 3 minutes. Sprinkle noodle pieces evenly over meat substitute. Pour diced tomatoes and tomato sauce over pasta. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen.).
Remove skillet from heat and stir in 1/2 cup Parmesan cheese. Season with salt and pepper to taste. Dot heaping tablespoons of ricotta cheese over noodles. Cover skillet and let stand off heat for 5 minutes. Sprinkle with basil and serve, passing extra Parmesan separately. Serves 4-6.