Stovetop Lasagne

This recipe was in our FoodDay section of the newspaper last week. I tried it, and everyone (even our non-lasagne kids) loved it. 30 minutes and it's done! It doesn't have the beautiful layers, but if you're short on time and not big on fancy, it tastes all the same in the end! Jill Dorrough

1 lb ground beef or italian sausage 2 cans/jars of marinara sauce (I used Hunts cheap-o Traditional) 1/2 chopped onion, or onion powder chopped spinach, as desired 2 TBSP basil 1 TBSP oregano 1/2 tsp salt 1/2 tsp garlic powder 3 cups of shredded cheese (mozzarella or whatever you like in your lasagne) 1 pint of ricotta cheese 8-10 ounces of lasagne noodles (NOT the pre-boiled kind.) Directions: Brown the meat in a large skillet/ 5 qt. chicken roaster pan with the onion. Drain fat, and dump in the 2 jars/cans of marinara, the basil, oregano, salt and garlic powder, and chopped spinach. Stir, bring to a boil. Break up the lasagne noodles into 1-2 inch pieces and add to the mix. Cover and reduce heat, and let cook for about 20 minutes. Then add 1 1/2 c of cheese, stir, and cook for about 5 minutes. Remove from heat and place several 2-tsp-sized drops of ricotta all around in the skillet, and then top with the remaining shredded cheese. Cover and let sit for about 5 minutes before serving. Number Of Servings:8