Skillet Lasagna

Steps

1. Heat about a tablespoon of olive oil over medium-high heat until shimmering.
2. Add one pound of D cased mild or spicy Italian sausage to the pot and sauté and mash up until every piece has some nice color and the centers are just slightly pink.
3. Remove the sausage from the situation and allow it to drain a few layers of fancy paper towels.
4. Make good use of all that fat and brown stuff in the bottom of the pot by sauteing half a large chopped onion for about three to five minutes until softened and the edges are beginning to turn translucent.
5. Crush two cloves of garlic in there add an optional teaspoon of red pepper flake and toast those guys together for about 30 seconds until fragrance.
6. Add a 28 ounce can of crushed San Marzano tomatoes, the sausage crumbles back to the party along with a 1/2 cup of hot water, bring to a simmer.
7. Add your 10 sheets of broken lasagna noodles and fold them in so every noodle gets coated.
8. Top that with an additional 8 ounce can of tomato sauce mix. Mix everybody together until it is relatively well mixed.
9. Bring back up to a simmer and cover, reducing the heat to medium low.
10. Slowly gently cook this whole pasta mess together for about 20 minutes, stirring every 5 minutes or so to make sure that the noodles aren't sticking to the pan or to each other.
11. Once the noodles are cooked to your preferred degree of doneness, add two to three ounces of freshly grated Parmesan cheese and eight ounces of full fat low-moisture cubed mozzarella.
12. Give this a mix to make sure that everybody is distributed throughout the pasta.
13. Dot its surface with mounds of ricotta removed from the heat.
14. Plop the lid on top and let the residual heat of the pasta warm and awaken all the cheese.
15. Garnish with some finely chopped or julienned basil.