Start by breaking your lasagna sheets into smaller chunks. Boil them in salted water until firm-tender, then drain and set aside. Follow the package instructions if unsure – no shame in that!

Heat olive oil in a large skillet over medium heat. Toss in a diced shallot (or more if you love onions like me), and cook until soft.

Add the ground beef to the skillet. Season with 2 tbsp seasoned salt and 1 tsp black pepper. Cook thoroughly – no pink should be left! Once done, drain the grease and set the meat aside.

In the same skillet, add another shallot and your minced garlic. Let that cook for a minute or two, then pour in your crushed tomatoes. Fill the can halfway with water (or broth) and stir it in.

Add another 1 tbsp of seasoned salt, garlic powder, onion powder, and 1 tsp of black pepper. Sweeten with ¼ cup sugar to balance the acidity. Sprinkle in some crushed red pepper and fresh oregano to give it a nice lift.

Stir your cooked ground meat back into the sauce. Then add the boiled lasagna pieces. Mix it all up until everything’s coated well.

Stir in cream cheese (or ricotta). Then top everything with shredded mozzarella, provolone, and a sprinkle of Italian seasoning.

You can either: Cover the skillet and let it melt on the stovetop, or Pop it under the broiler for a few minutes to get that golden, bubbly top (my favorite method!).