Matt Pulley my leg - this is easy skillet lasagna.

My family loves all things pasta and we all enjoy lasagna but sometimes it can be a bit laborious- is that a word?!? Anyway I found this recipe where you can make a great lasagna that is easier and faster than the original.
1 (28 oz.) can diced tomatoes
water- such a specific ingredient!
1 TBS. olive oil
1 medium onion- minced
3 cloves garlic- minced
1/8 tsp. red pepper flakes
1 lb ground beef- the recipe I have says meatloaf mix- which is a mix of beef, pork and veal. But the only place I've found that is Snyder's and seriously who has time to go there for a week night meal. I'm sure it is very tasty- but ground beef works just as well.
10 lasagna noodles- broken into 2 inch pieces
1 can (8oz.) tomate sauce
1/2 c. grated Parmesan cheese- plus 2 TBS.
salt and pepper
1 c. ricotta cheese
3 TBS chopped fresh basil or 1 tsp of dried
Pour tomatoes with their juices into a 1 qt. liquid measuring cup. Add water until mixture measures 1 qt. Heat oil in a large skillet over medium heat until shimmering. 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 second. Add ground meat and cook until no longer pink- about 4 minutes. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in 1/2 c. Parmesan cheese. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover and let stand off heat for 5 minutes. Sprinkle with basil and remaining parmesan cheese. Serves 4 to 6.