Skillet Broken Lasagna

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From Elle Gourmet Canada.  

One 796 ml can plum tomatoes
2/3 cup water     
1.5 tbsp extra virgin olive oil
1/2 onion, chopped
450g mild Italian sausage, casings removed or mix of sausage and ground beef (Pig and Pantry sells sausage uncased and I used that)
4 cloves garlic, minced
3 tbsp tomato paste
3/4 tsp kosher salt
1/2 tsp hot pepper flakes
1/2 cup fresh basil leaves
1/2 cup finely grated Parmesan, divided
1/2 box dried lasagna noodles (about 225g) broken into 3 inch pieces
1 1/4 cups shredded mozzarella or 1 large ball of fresh mozzarella in water, sliced and pat drid
basil leaves for garnish

In bowl, using hands squish tomatoes (I don't think this is necessary, I think you can break them own enough in the sauce with a spoon while you're cooking). Add water to can, swirling to catch the juices, add to bowl. 

In large, deep, oven safe skillet, heat oil over medium-high heat; add onion and cook, stirring, until softened about 3 minutes. Add sausage and garlic, cook, stirring and breaking up sausage with a wooden spoon until no longer pink, about 5 minutes. 

Stir in tomato paste, salt and hot pepper flakes; cook, stirring, for 2 minutes. Stir in tomatoes, liquid in bowl, and basil. Reduce heat to medium; cook, stirring occasionally, until sauce is slightly reduced, 8 to 10 minutes. Stir in 1/4 cup of the Parmesan. 

Add noodles, stirring to submerge in the sauce. Cover and cook over medium low heat, stirring occasionally to prevent sticking, until noodles are tender, 18 to 20 minutes. I covered mine with tin foil,. 

Sprinkle with clumps of mozzarella and the remaining 1/4 cup of Parmesan, broil in oven until cheese is melted and golden, 2 to 3 minutes. Let stand for 5 minutes before serving. Serve with fresh basil.  

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