Skillet Lasagna

28oz can diced tomatoes
1 Tbsp olive oil
1 onion, minced
3 garlic cloves, minced
1/8 tsp crushed red pepper
1 pound ground beef
10 lasagna noodles, broken into two inch pieces
8oz can tomato sauce
at least 3/4 cup Parmesan
1 c. ricotta
3 Tbsp chopped fresh basil

Pour tomatoes with their juices into a 1-qt container. Add water until mixture measures 1 quart. Heat oil in large skillet over med heat until shimmering. Add onion and 1/2 tsp salt and cook until onion begins to brown. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground beef and cook, until no longer pink. 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, abt 20 minutes.
Remove skillet from heat and stir in 1/2 cup (or more) grated Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for five minutes. Sprinkle with basil and remaining Parmesan. Serve