Skillet Lasagna

A great lasagna with half the work and only one pot.  Shared by Jennifer's colleague Andrea Cullen, we have found this recipe to be quick and tasty!  Serves 5 hungry people.

1 lb ground beef
1 large onion, chopped
2 cloves minced garlic
¼ tsp red pepper flakes
8 curly-edged lasagna noodles, broken into fork-sized pieces (regular, not 'no cook')
26 oz jar marinara spaghetti sauce (or 3 cups home-made)
2 cups hot water (add more as required during cooking)
2 cups fresh spinach, coarsely chopped 

½ cup shredded mozzarella
¼ cup Parmesan
¾ cup ricotta (or substitute with cream cheese)
fresh basil, salt & pepper

Cook hamburger in a large skillet over high heat 3-5 minutes.  Break into small pieces and drain off fat.   Stir in chopped onion, cook for 2-3 minutes then add garlic, red pepper flakes and salt.  Sprinkle broken noodles into skillet.  Pour marinara sauce and hot water over top.  Cover and cook, stirring often.  Adjust heat to maintain a vigorous simmer until noodles are tender, about 20 - 30 minutes.  Stir in spinach, cooking until wilted (3 minutes or so) .

Turn off heat, stir in half of the mozzarella and Parmesan.  Dot heaping tablespoons of ricotta over noodle mixture.  Sprinkle with remaining mozzarella and Parmesan.  Cover and let stand 3-5 minutes.  Sprinkle with basil and serve.