It's Greek (Lasagna) To Me - In A Skillet

This dish can be made in only 30 minutes!
Serves 4

INGREDIENTS:
1 pound ground lamb
1 medium onion, finely chopped
5 cloves garlic, minced
kosher salt and pepper
1/2 teaspoon cinnamon
2 teaspoons minced fresh dill, or 1 teaspoon dried
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1 (28 ounce) can diced tomatoes
10 curly-edged lasagna noodles, broken into 3-inch lengths
3/4 cup heavy cream
3/4 cup crumbled feta cheese

DIRECTIONS:
1. Cook lamb in a 12-inch skillet over medium heat, breaking it into pieces with the back of a wooden spoon, until the fat renders. This will take 3-4 minutes. Drain the lamb and reserve 1 tablespoon of the fat.
2. Cook onions and 3/4 teaspoon of kosher salt in reserved fat until softened, about 3-4 minutes. Scrape up any browned bits while the onions cook. Stir in cinnamon, garlic, dill, and oregano; cooking until fragrant, about 30 seconds. Return the lamb to the skillet along with 2 cups of water. Bring to a simmer and scrape up browned bits from the bottom of the pan.
3. Scatter the broken pieces of pasta on top of the meat but do not stir - the lasagna can and should overlap. Pour the diced tomato over the pasta, cover, and bring to a simmer. Reduce heat to medium and cook stirring occasionally until pasta is tender, about 18 minutes.
4. Stir in cream and simmer uncovered until slightly thickened, about three minutes. Season with salt and pepper. Sprinkle the feta cheese on top, cover and let stand off of the heat for 5 minutes. Serve and enjoy!

adapted by Cristina Paul