Skillet lasagna

Break ten lasagna sheets into bite-sized pieces.

Heat about a tablespoon of olive oil over medium-high until shimmering, add a pound of decased Italian sausage and brown, crumbling it until every piece has colour and the centres are just slightly pink. Remove and drain on paper towels.

In the fat and browned bits, saute half a large chopped onion three to five minutes until softened and the edges turn translucent.

Add two crushed garlic cloves and an optional teaspoon of red pepper flake and toast 30 seconds until fragrant.

Add a 28 ounce can of crushed San Marzano tomatoes, return the sausage, add half a cup of hot water and bring to a simmer.

Fold in the broken lasagna so every piece is coated, top with an eight ounce can of tomato sauce and mix.

Bring back to a simmer, cover and reduce to medium-low. Cook about 20 minutes until the noodles are done, stirring every five minutes so nothing sticks.

Stir through two to three ounces of grated Parmesan, then eight ounces of cubed mozzarella, mixing until distributed.

Dot the surface with mounds of ricotta, remove from the heat and put the lid on so the residual heat warms the cheese.

Top with finely chopped or julienned basil.