Skillet Lasagna with Spinach and Caramelized Onions

Skillet Lasagna with Spinach and Caramelized Onions

Out of Rachael Ray every day magazine.
2 cups whole milk or part skim ricotta.
1/2 cup grated romano.
2 tbs. olive oil.
3 onions chopped.
4 cloves garlic, finely chopped.
1 tsp. dried basil.
1 tsp. dried oregano.
1 10 oz. package frozen chopped spinach, thawed and squeezed dry.
1 can crushed tomatoes.
8 oz. lasagna noodles, broke in half.
1 1/2 cups shredded whole milk or part skim mozzarella.
3 cups water.

Mix ricotta and romano in a small bowl and sit aside.
In a large skillet, heat the the oil over medium. Add onions, stir occasionally until golden brown. Add garlic and dried herbs, cook and stir for a minute. Add spinach, cook for another minute. Add tomatoes and the water, bring to a simmer.
Season with salt and pepper.
Add the pasta, stirring occasionally to submerge noodles, until the noodles are al dente and sauce thickens, about 25 minutes. Remove from heat.
Position oven rack in upper 1/3 of oven and preheat broiler.
Let noodles cool for three minutes. Spread the ricotta and romano over the top.
Sprinkle mozzarella on.
Broil until mozzarella melts and starts to brown, a couple minutes.
Take out and let lasagna rest for 15 minutes.