Skillet Lasagna

In a large, oven-safe skillet, heat olive oil over medium-high heat. Add the diced onion and green bell pepper.

Sauté for about 5 minutes until the vegetables have softened.

Add the minced garlic and cook for another 30-60 seconds until fragrant.

Add the ground beef to the skillet. Use a meat chopper or spoon to break it apart as it browns.

Season the beef with Italian seasoning, garlic powder, onion powder, salt, and pepper.

Once the beef is fully cooked, pour in the marinara sauce and stir to combine.

Break the lasagna noodles into bite-sized pieces and scatter them over the meat sauce.

Pour the chicken broth over the noodles, ensuring they are mostly submerged in liquid.

Bring the mixture to a simmer, then cover with a lid and reduce heat. Let it cook for about 10-12 minutes, or until the noodles are tender, stirring occasionally.

Remove the lid and dollop the ricotta cheese evenly over the top of the lasagna.

Sprinkle the shredded mozzarella cheese over the ricotta.

Cover the skillet again for a few minutes to allow the cheese to melt.

For a golden-brown top, place the skillet under the broiler for 2-3 minutes. Watch it closely to prevent burning.

Remove from the oven and garnish with fresh chopped basil.

Let the skillet lasagna rest for 10-15 minutes before serving to allow it to set.