Easy Skillet Lasagna

INGREDIENTS

FOR THE STONE HOUSE SEASONING

• 1/4 c. kosher salt
• 2 tbsp. Freshly ground black pepper
• 2 tbsp. granulated garlic or 1 teaspoon garlic powder

FOR THE LASAGNA

• 1 tbsp. extra-virgin olive oil
• 1/2 medium onion, chopped
• 1 1/2 lb. ground beef
• 1 tsp. Stone House Seasoning
• 1 tsp. chopped fresh oregano or ½ teaspoon dried
• 1/8 tsp. crushed red pepper flakes
• 4 c. tomato sauce, homemade or store-bought
• 8 lasagna noodles, broken into 2-inch pieces
• 3/4 c. freshly grated Parmesan, divided
• 1/2 c. ricotta

DIRECTIONS

1. Make the Stone House seasoning: In a small bowl, combine salt, pepper, and granulated garlic. (The blend will keep in an airtight container for at least 1 year. Use with beef, poultry, pork, and vegetables.)
2. In a medium skillet over medium heat, heat oil. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned through, about 5 minutes. Pour off any excess fat.
3. Return pan to medium heat and stir in seasoning mix, oregano, red pepper flakes, tomato sauce, and noodle pieces. Bring to a boil, then reduce heat to medium-low. Simmer, cover, and cook until noodles are tender, 18 to 20 minutes.
4. Remove pan from heat and stir in ½ cup Parmesan. Top with dollops of ricotta and the remaining ¼ cup Parmesan and serve.