1 28 oz can diced tomatoes
1 Tbs olive oil
1 medium onion, minced
salt
3 medium cloves garlic, minced or pressed
1/8 tsp pepper flakes
1 lb meatloaf mix
10 lasagna noodles broken into 2 inch pieces
1 8 oz can tomato sauce
1/2 cup parmesan cheese, plus 2 Tbs
black pepper
1 cup ricotta cheese
3 Tbs chopped fresh basil
Pour tomatoes and juices into 1 qt measuring cup. Add water to 1 qt.
Heat oil in large non-stick skillet over medium heat until shimmering. Add onion and 1/2 tsp salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook 30 seconds. Add ground met ad cook, breaking apart meat until no longer pink, about 4 minutes.
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.
Remove skillet from heat and stir in 1/2 cup parmesan cheese. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover and let stand off heat for 5 minutes. Sprinkle with basil and remaining parmesan. Serve