30 minutes skillet lasagna recipe

Ingredients

• 1 pound ground beef
• 1 (28 ounces) can petite diced tomatoes
• 1 (8 ounces) can tomato sauce
• 2 tablespoons sugar
• 1 tablespoon extra-virgin olive oil
• 5 minced cloves garlic
• ¼ teaspoon red pepper flakes
• Pinch of garlic salt
• Dash of freshly ground black pepper
• 5 tablespoons chopped fresh Italian herbs, divided
• 8 ounces bow-tie pasta
• 1 cup fresh mozzarella
• ½ cup & 2 tablespoons grated Parmesan cheese
• 1 cup ricotta cheese
• Water

1. In a 1-quart liquid measuring cup, pour canned tomatoes with liquid.
2. Add enough water to come up with a total 4 cups mixture.
3. Add tomato sauce and sugar. Set aside.
4. Heat olive oil on medium heat in a large skillet and tilt the pan to coat the oil.
5. Stir in garlic, and red pepper flakes for 30 seconds until aromatic.
6. Stir in ground beef and cook until the pinkish color is gone. Remove excess oil. Add pepper and garlic salt to taste.
7. Stir in three tablespoons of chopped herbs of your choice, such as basil, oregano, thyme, and parsley.
8. Spread the pasta on top of the meat. Pour tomato mixture on top of the meat and allow it to spread without stirring. Cover the mixture and bring to a simmer.
9. Lower the temperature of the burner and continue cooking. Stir frequently every five minutes until the pasta is tender for 20 to 25 minutes.
10. Transfer the skillet away from the stove. Add ½ cup Parmesan and mozzarella cheeses. You may adjust the seasonings if necessary.
11. Spread a tablespoon heaping of ricotta on the pasta surface.
12. Cover and let it rest for five minutes.  Sprinkle Parmesan cheese and the rest of the fresh Italian herbs. Enjoy!