Skillet Lasagna - cooking recipe

Ingredients

2 tablespoons olive oil
1 lb Italian sausage (we used non-hot sausages)
1 onion, chopped
4 garlic cloves, minced
1 pinch red pepper flakes
1 teaspoon oregano, dried
2 (28 ounce) cans tomatoes (original recipe states whole tomatoes, but I used 1 can whole tomatoes and the other can diced tomat)
1 sprig basil
salt
pepper
1 (9 ounce) package no-boil lasagna noodles
4 ounces cream cheese (I used a light cream cheese)
1/4 lb mozzarella cheese, sliced

Preparation

In a large, high-sided skillet pan on high heat, heat the oil and then add the sausages until browned (3-5 minutes). Transfer sausage to a plate or bowl and set aside.
Reduce heat to medium low and add the next three ingredients (onion-pepper flakes) and cook for 5-10 minutes or until onions soften.
Stir in the oregano and tomatoes, breaking up the tomatoes, the basil and return the sausage to the pan. Season with salt and pepper and simmer for 5 minutes, stirring occasionally.
Break the lasagna noodles in half, crosswise. Push half of the noodles under the sauce in the pan. Put the other half of the noodles on top of the sauce, pushing down a bit so the sauce will cover the noodles and they will cook. Cover pan and raise heat to a simmer and cook until noodles are tender (10-15 minutes).
Dollop the cream cheese over the sauce and swirl into the sauce, top with the mozzarella and continue to simmer, covered until cheese melts (2-5 minutes).
Turn off heat and top with basil leaves, if desired.
Let lasagna rest for 10 minutes before serving.