Quick & Easy Skillet Lasagna

Bryan and I love homemade lasagna but realize that it takes quite a bit of effort to make it for dinner during the week. I had mentioned to Bryan that I needed to make lasagna because we had leftover lasagna noodles and ricotta cheese that needed used up but I didn't feel like making a big lasagna just for the two of us. The solution was to make this absolutely delicious recipe that was posted just a few days ago. We had this skillet lasagna with some steamed broccoli and cauliflower on the side.

Quick & Easy Skillet Lasagna
Serves: 4
Adapted by: http://www.howsweeteats.com/2012/08/quick-easy-skillet-lasagna/

Ingredients
8 oz whole wheat lasagna noodles, broken into thirds
1 tablespoon extra virgin olive oil
2 tablespoons butter
1/2 sweet onion, diced
4 cloves of garlic, minced
3/4 teaspoon lite salt
1/2 teaspoon black pepper
1 pound very lean ground beef OR ground turkey breast - we used organic beef
1 28oz can crushed tomatoes
3 tablespoons fresh basil, chopped
4 ounces mozzarella cheese, sliced or shredded
1/2 cup light ricotta cheese
8 fresh basil leaves, torn into small pieces

Directions
-Preheat oven to 425 degrees.
-Prepare a large pot of water for the lasagna noodles and cook for 5 minutes.
-Heat an oven-safe skillet over medium heat. Add olive oil and 1 tablespoon butter and then add the onions with 1/4 teaspoon of salt. Stir and cook 3 to 4 minutes, or until soft. Add garlic and cook 1 additional minute.
-Season ground beef and add to the skillet. Cook just until browned, stirring occasionally. Drain any fat that has accumulated.
-To the skillet, add tomatoes with remaining butter and 3 tablespoons of basil. Add in lasagna noodles and fold the beef and sauce over all of the noodles.
-Add mozzarella on top and add scoops of ricotta cheese.
-Bake in the oven for 10 minutes and remove immediately.
-Top with shredded fresh basil and top with parmesan cheese and serve hot

Enjoy! :)