Skillet Lasagna

A recent issue of Eating Well had several simple recipes to re purpose meatballs into quick meals. I tried the skillet lasagna, which was ready in 30 minutes and pretty tasty. Here's the recipe with a few tweaks.

Skillet Lasagna
5-6 no-boil lasagna noodles
1 jar of pasta sauce
12 oz. frozen meatballs
8 oz. ricotta
6 oz. shredded Parmesan and/or mozzarella
Garlic salt, Italian seasoning and minced onion to taste
1/2 cup water

In a large skillet (not a cast-iron one), spread a layer of marinara sauce. Top with a layer of lasagna noodles, breaking if needed to mostly fit. Top with a layer of sauce, meatballs cut in half and dot with ricotta. Sprinkle with additional seasonings (garlic salt, Italian seasoning and minced onion). Layer remaining lasagna noodles, and top with sauce, meatballs cut in half and ricotta. Sprinkle with additional seasonings if desired, and then top with shredded Parmesan and/or mozzarella. Add half cup water to the pan, cover with a lid and simmer on low until noodles are soft, about 20-25 minutes.