Skillet lasagna with ground beef

Heat a little olive oil in a shallow dutch oven or large oven-safe high-sided skillet; preheat the oven to 375 and bring a pot of water to a boil.

Break the lasagna sheets into pieces.

Add the ground beef, breaking it up with a wooden spoon, and cook until about fully cooked.

Season the beef with a pinch of salt, add chopped onion and garlic and cook about 5 minutes until the onion softens.

Add the marinara sauce, a pinch of Italian seasoning and fresh basil; keep on a low simmer, about 10 minutes.

Boil the broken lasagna pieces about 7 minutes, until a little more al dente than wanted.

Transfer the pasta into the sauce with a spider and stir until well coated.

Dollop ricotta all around, tear over big hunks of fresh mozzarella, top with parmigiano and a little black pepper.

Bake at 375 about 20 minutes, ideally until the top is golden brown; serve with extra cheese.