Tasty Tuesday's

Skillet Lasagna (Original Recipe from America's Test Kitchen modified by my mom and I):

1 tablespoon canola or olive oil
1 medium onion, finally chopped
5 teaspoons minced garlic
1/2 teaspoon fennel seed
2 teaspoons dried parsley
2 teaspoons dried oregano
2 teaspoons dried basil
Ground black pepper to taste
Dash of Cayenne pepper
1/4 to 1/2 red pepper flakes to taste
1lb. lasagna noodles
1lb. browned ground beef, drained
1 tub low fat ricotta cheese
3 - 14oz cans petite diced tomatoes, drained
1 - 16oz can tomato sauce
1 cup reserved pasta water

Pasta Directions:
Break up lasagna noodles and partially cook for about 8 minutes. Reserve 1 cup pasta water.

Directions:
Heat oil until simmering, add onion and lightly salt to cook faster. Once onion are transparent, add red pepper flakes and garlic, saute until onion and garlic are well mixed. Add ground beef and spices, mixing well, then add tomatoes, tomato sauce, and 1 cup reserved pasta water. Mix well and stir in broken lasagna pieces. Cook over medium heat (simmer) for about 20 minutes, stirring occasionally. When noodles are tender and liquid is mostly incorporated, dollop ricotta on top, remove from heat and cover to heat through (about 5 - 10 minutes). (Some liquid will be retained and that is fine.) Serve with shredded mozzarella and/or parmesan cheese. Enjoy!