**Instructions:**

1. **Cook the Meat:**
– In a large, oven-safe skillet, heat a tablespoon of olive oil over medium heat.
– Add the chopped onion and cook until softened, about 3-4 minutes.
– Add the garlic and cook for another minute until fragrant.
– Add the ground beef or Italian sausage to the skillet, breaking it up with a spoon as it cooks. Cook until browned and no longer pink. Drain any excess fat.

2. **Prepare the Sauce:**
– Stir in the crushed tomatoes and diced tomatoes (with their juices), dried oregano, dried basil, and red pepper flakes (if using).
– Season with salt and pepper to taste.
– Bring the sauce to a simmer.

3. **Cook the Noodles:**
– Stir the broken lasagna noodles into the sauce, making sure they are submerged in the liquid. If the sauce seems too thick, you can add a little water or broth.
– Cover the skillet and let the noodles cook in the sauce, stirring occasionally, for about 15-20 minutes, or until the noodles are tender.

4. **Add the Cheese:**
– Once the noodles are cooked, dollop the ricotta cheese over the top of the lasagna.
– Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the skillet.

5. **Melt the Cheese:**
– If your skillet is oven-safe, transfer it to the broiler for a few minutes until the cheese is melted and bubbly, with golden spots.
– If not oven-safe, simply cover the skillet again and let the cheese melt on the stovetop for a few minutes.

6. **Garnish and Serve:**
– Remove the skillet from the heat and let it cool slightly.
– Garnish with fresh basil leaves before serving.

This skillet lasagna is a hearty, cheesy, and comforting dish that comes together quickly and easily in one pan. Enjoy it with a side salad and some crusty bread! Let me know if you have any other questions or need variations on this recipe.

**Instructions:**

1. **Cook the Meat:**
– In a large, oven-safe skillet, heat a tablespoon of olive oil over medium heat.
– Add the chopped onion and cook until softened, about 3-4 minutes.
– Add the garlic and cook for another minute until fragrant.
– Add the ground beef or Italian sausage to the skillet, breaking it up with a spoon as it cooks. Cook until browned and no longer pink. Drain any excess fat.

2. **Prepare the Sauce:**
– Stir in the crushed tomatoes and diced tomatoes (with their juices), dried oregano, dried basil, and red pepper flakes (if using).
– Season with salt and pepper to taste.
– Bring the sauce to a simmer.

3. **Cook the Noodles:**
– Stir the broken lasagna noodles into the sauce, making sure they are submerged in the liquid. If the sauce seems too thick, you can add a little water or broth.
– Cover the skillet and let the noodles cook in the sauce, stirring occasionally, for about 15-20 minutes, or until the noodles are tender.

4. **Add the Cheese:**
– Once the noodles are cooked, dollop the ricotta cheese over the top of the lasagna.
– Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the skillet.

5. **Melt the Cheese:**
– If your skillet is oven-safe, transfer it to the broiler for a few minutes until the cheese is melted and bubbly, with golden spots.
– If not oven-safe, simply cover the skillet again and let the cheese melt on the stovetop for a few minutes.

6. **Garnish and Serve:**
– Remove the skillet from the heat and let it cool slightly.
– Garnish with fresh basil leaves before serving.

This skillet lasagna is a hearty, cheesy, and comforting dish that comes together quickly and easily in one pan. Enjoy it with a side salad and some crusty bread! Let me know if you have any other questions or need variations on this recipe.