You will need a large (12-inch) deep-sided skillet for this recipe, preferably one that’s oven-safe.

1. For the ricotta mixture: Blend everything together until smooth and evenly combined. Set aside.
2. Drizzle about 2 tablespoons of olive oil into a large skillet over medium heat. Add the ground beef and break it up into small pieces with a wooden spoon. While the meat is still pink, season with crushed red pepper flakes, a big pinch of kosher salt, and black pepper. Continue to cook the meat until about 80% browned, then stir in the diced onions.
3. Season the mixture with granulated garlic, and onion powder and continue cooking until the onions are softened and the meat is fully browned, about 5 minutes.
4. Pour in the balsamic vinegar, and stir to combine. Let the balsamic vinegar cook down for about 2 minutes, then stir in the garlic for 1 minute.
5. Pour the marinara sauce over the beef mixture. Add 1 cup of water to the marinara jar and shake to loosen any leftover sauce, then pour it into the beef mixture. Stir to combine.
6. Toss in the broken lasagna noodles, and push them into the mixture to ensure they’re submerged. Cover the skillet and allow the noodles to cook and soften, about 20-25 minutes, stirring every 5 minutes to prevent the noodles from sticking together. If at any point you need to add additional water, do so in 1/3 cup increments.
7. Once the pasta is tender, give it a taste and adjust seasoning if needed (but if you use Rao’s, you most likely won’t need to adjust).
8. Reduce the heat to low, and layer the remaining mozzarella cheese over the pasta. Dollop the ricotta mixture all over the top of the pasta and cover with a lid. Let the ricotta cheese mixture cook and melt for about 6 to 8 minutes.
9. If you’d like to finish this under the broiler to get the top toasty and spotty, feel free to do so. Otherwise, you’re all done! Garnish with the remaining fresh parsley and basil. Let this cool for about 10 minutes, then serve.