I found a recipe for Skillet Lasagna on Lynda's Recipe Box a few weeks ago. I modified it a bit to fit our tastes and what I had on hand. It turned out wonderfully. I loved that I could cook the entire meal in one skillet and the lasagna flavor was great. Definitely adding this to my it's a keeper recipes! :)
3 cans (14.5 oz.) petite diced tomatoes, undrained
1 tablespoon olive oil
1 medium onion, diced
1/2 teaspoon salt
3 medium garlic cloves, minced
1/8 teaspoon red pepper flakes
1 pound of ground beef
10 oz uncooked rotini noodles
1/2 cup (2 ounces) shredded 5-cheese Italian blend
1/4 cup freshly shredded Parmesan cheese
Salt and pepper to taste
1 1/2 teaspoon dried basil
3/4 cup skim ricotta cheese
Heat oil in a 12 inch non-stick skillet. Add diced onion and salt and cook until softened; stir in garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Add the ground beef; break up the meat as it cooks. Drain grease from skillet if needed.
Add the uncooked rotini noodles and scatter over the meat in the skillet. Pour the tomatoes over the noodles and sprinkle with the dried basil. Cover and simmer for 20 minutes.
When done (noodles are tender), remove the pan from the burner. Carefully stir the mixture together and add salt and pepper to taste. Lightly stir in half of the Italian blend cheese and half of the Parmesan cheese. Sprinkle the rest of the shredded cheeses over the top. Spoon the ricotta cheese in spoonfuls over the lasagna. Move the skillet back to the burner and keep warm on low. Cover skillet with lid and let the cheese melt.