Skillet Lasagna

It's the end of the week and that means it's time for PASTAAAAAAAAAAA!!!  Says who?  I'm just saying....And here is something delicious and comforting for the weekend...

INGREDIENTS:
1 (35-ounce) can Tuttoroso peeled plum tomatoes, blended
2 Tbsp. extra virgin olive oil 1 medium onion, diced 3 cloves garlic, minced 1/4 tsp. red pepper flakes Salt and pepper 1/2 to 1 tsp. dried oregano 1-1/2 lbs. meatloaf mix 10 curly-edged lasagna noodles, broken into 2-inch lengths 1-1/2 cups Victoria Low-Sodium Marinara sauce 1/2 cup grated Parmesan cheese 1 cup whole or part-skim ricotta cheese 2 cups 4-cheese blend mozzarella cheese Fresh or dried basil     DIRECTIONS:
Place tomatoes in blender and puree until smooth making sure you have 4 cups of tomato puree. Heat oil in a 12-inch skillet over medium heat. 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 until fragrant, about 30 seconds. Add meat and cook, breaking up meat until it is no longer pink, about 4 minutes.
Scatter pasta over meat but do not stir. No need for exact Martha Stewart measurements, just break them up into about 6 pieces. You'll have half a box left for the next time you make this...and you will make this again!   Pour tomato mixture and marinara sauce over pasta, cover and bring to a simmer, stirring after 10 minutes, until pasta is tender, about 20-25 minutes. Add oregano. Off heat, stir in Parmesan and season with salt and pepper to taste. Dollop heaping tablespoons of ricotta over the top, cover and let sit for 5 minutes.   While lasagna is resting preheat broiler. Sprinkle with mozzarella cheese and and oregano and broil until cheese is melted and lightly browned.   Enjoy This! Eat well My Friends!