Creamy Skillet Lasagna

This skillet is loaded with tender pieces of lasagna, drenched in the most amazing homemade marinara sauce. But why are these noodles so special?  Because they’re cooked IN that killer sauce, not a boring pot of boiling water. That’s a double win - the noodles have all the flavor, and there’s no second pot to clean! Oh, and then there’s the cheese - ricotta in the middle and mozzarella and parmesan on top. Each bite is chewy, creamy, saucy, and gooey. You can’t stop. And you wanna talk about easy? To the table in less than 30 minutes. In one pan. 

You know how I love those "one skillet meals", and this one is no different! It's downright fabulous. Layers of broken pieces of pasta, smothered in cheese and and my super easy marinara sauce. It's absolutely going to please EVERY member of your clan. Plus, it all comes together in one pan, and the pan goes straight to the table. Rustic-style. 

Take note: my lasagna is unlike others. I don’t add a lot of ricotta cheese. I like a “little”; which means just enough for creaminess, but not so much that you end up with a mound on your plate. That said, if you like lots of ricotta cheese, double the amount. The cooking process stays the same.  

Creamy Skillet Lasagna 

2 cups tomato sauce (from a carton or can)
1 cup water, plus more if needed
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
8 ounces lasagna noodles
2/3 cup ricotta cheese (see note above)
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
Chopped fresh parsley or basil for serving

In a large (10 to 12-inch) skillet, combine the tomato sauce, water, oregano, basil, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well, set the pan over medium-high heat and bring to a simmer. 
Break half of the lasagna noodles over the skillet, into about 2- to 4-inch pieces. Press the noodles down into the sauce. Top the noodles with the ricotta cheese. Break the remaining lasagna noodles over the ricotta and press them down into the sauce. 
Reduce the heat to medium-low and simmer for 15 to 20 minutes, until the noodles are tender, stirring frequently with tongs to move the noodles around and separate them. If it seems like you need more liquid, add more water, about 1/2 cup at a time. If it seems like you need to reduce the temperature to keep the sauce "just simmering", reduce the temperature to low. 
When the noodles are tender, top everything with the mozzarella and parmesan cheeses. 
Remove the pan from the heat and let stand for 5 minutes, until the cheese melts. 
Top with parsley or basil and serve. 

Serves 4