One-pan stovetop lasagna

Heat a deep pan over medium-high heat; add 1.5 lb ground beef and break it up.

Season with 2 tsp each of black pepper, garlic powder, Italian seasoning, oregano and onion powder, 1 tsp basil, chili flakes and salt to taste; brown the meat.

Add half an onion, four minced garlic cloves and 2 tbsp fresh parsley; cook 3 minutes.

Add 2 tbsp tomato paste and cook 2 minutes.

Add 7.4 oz tomato sauce, 56 oz crushed tomatoes and 2 cups water; add half a tablespoon of sugar to balance the acidity and bring to a simmer.

Taste for salt and adjust; reduce to medium low and simmer 15 minutes.

Break the pasta into the sauce, making sure it is all coated, and cook 15 to 18 minutes until the noodles soften.

Top with spoonfuls of ricotta, then Parmesan and mozzarella; cover until the cheese melts, a few minutes, then turn off the heat.

Garnish with fresh parsley and rest about five minutes before serving.