Quick & Easy Stovetop Skillet Lasagna

Ingredients

• 1 lb (450g) ground beef
• 8–10 regular dried lasagna sheets, broken into manageable pieces
• 2 tbsp olive oil
• 1–2 shallots, finely diced
• 2 tbsp minced garlic
• 1 x 28 oz (794g) can crushed tomatoes
• About 14 fl oz (415ml) water or beef stock, using half of the empty tomato can
• Cream cheese, to taste, as a ricotta substitute
• Mozzarella, provolone or a mixture, shredded or sliced, to taste
• Parmesan cheese, for serving
• 1–2 tbsp seasoned salt, or to taste
• 1 tsp ground black pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1/4 cup granulated sugar
• 1 tbsp Italian seasoning
• 1 tsp crushed red pepper flakes, optional
• Fresh oregano, optional

Method

1. Heat the olive oil in a large deep skillet with a lid over medium heat.
2. Add the diced shallots and minced garlic and cook for 2–3 minutes, until softened and fragrant.
3. Add the ground beef and cook for 6–8 minutes, breaking it apart, until browned and no pink remains.
4. Drain excess fat if necessary.
5. Stir in the crushed tomatoes, water or beef stock, seasoned salt, black pepper, onion powder, garlic powder, sugar, Italian seasoning, crushed red pepper and oregano, if using.
6. Bring the sauce to a gentle simmer and cook uncovered for approximately 5 minutes.
7. Stir in the cream cheese until it has melted into the sauce.
8. Break the lasagna sheets into pieces and push them into the sauce, ensuring they are mostly submerged.
9. Cover the skillet, reduce the heat to medium-low and simmer for approximately 20 minutes, stirring carefully every few minutes to prevent sticking.
10. Check that the pasta is tender. Add a splash of hot water or stock if the sauce becomes too thick before the pasta is cooked.
11. Scatter the mozzarella or provolone evenly over the lasagna.
12. Cover again and cook for approximately 5 minutes, until the cheese has completely melted.
13. Remove from the heat and leave to stand for 5 minutes.
14. Finish with grated Parmesan and serve.