A simplified and delicious lasagna recipe made entirely in a skillet, perfect for a quick and satisfying meal.
Heat the skillet over medium-high heat and cook the ground beef, breaking it into small pieces, until browned.
Ensure the skillet is hot before adding the beef to achieve a nice browning.
Add the chopped onion and minced garlic to the skillet and sauté until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Mix in the red pepper flakes and broken lasagna noodles, then pour in the marinara sauce and water.
Ensure the noodles are evenly distributed and submerged in the sauce for even cooking.
Cover the skillet and simmer, stirring occasionally, until the noodles are tender.
Adjust the heat to maintain a gentle simmer and prevent sticking.
Stir in half of the mozzarella and parmesan cheeses, seasoning with salt and pepper to taste.
Mix thoroughly to ensure the cheese melts evenly into the sauce.
Dollop the ricotta cheese over the top and sprinkle with the remaining mozzarella and parmesan.
Distribute the ricotta evenly for a balanced flavor in each bite.
Cover and let the skillet sit off the heat until the cheeses melt.
The residual heat will gently melt the cheese without overcooking the dish.
Garnish with fresh basil before serving.
Chop the basil just before serving to preserve its vibrant flavor and color.
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