Directions

1. Heat the oil in a large cast iron (or non-stick) skillet over medium heat. Add the onion and some pepper to the pan and cook, stirring occasionally, until softened, 5-7 minutes. Mix in the garlic and red pepper flakes, and cook just until fragrant, about 30 seconds.
2. Add the Italian sausage to the pan and cook, stirring occasionally, until no longer pink. Scatter the lasagna noodles in the skillet and pour the tomatoes with their juices over the top. Increase the heat to medium-high and cover. Let cook at a vigorous simmer, stirring often, until the pasta is tender, about 20-24 minutes.
3. Preheat the broiler. When the pasta is tender, remove the skillet from the heat and stir in half of the mozzarella, Parmesan, and ricotta. Sprinkle the top with the remaining shredded cheeses in an even layer. Transfer to the oven and broil until the cheese is slightly browned and bubbling, about 5 minutes. Remove from the oven and sprinkle with basil.

Per serving: 773 calories, 13g fat, 4g sat fat, 123g carbohydrates, 43g protein, 1352mg sodium, 7g fiber