Drizzle olive oil into a medium skillet set over medium heat. Allow it to warm up for a minute.
Add the chopped onion to the skillet. Cook until it turns translucent, about 3 minutes. You want the onion to be soft and fragrant.
Next, incorporate the ground beef into the skillet. Break it apart with a spatula as it cooks. Keep stirring until it’s browned throughout, which should take about 5 minutes. Discard any excess drippings from the pan.
Now it’s time to add flavor. Stir in the Stone House Seasoning, 1 teaspoon of the fresh oregano, and the optional red pepper flakes. Mix well, allowing the spices to coat the meat.
Pour in the tomato sauce and add the broken lasagna noodles. Stir everything together until the noodles are submerged in the sauce.
Now, bring the mixture to a boil. Once boiling, reduce the heat to medium-low.
Cover the skillet and let it simmer. Cook until the noodles are tender, about 20 minutes. Stir occasionally to ensure nothing sticks to the bottom.
After 20 minutes, take the skillet off the heat. You’ll see the noodles have absorbed some of the sauce and are cooked through.
Top the dish with Parmesan cheese, ricotta cheese, and the remaining oregano. Let it sit for a few minutes to allow the cheeses to melt.
Finally, serve the Skillet Lasagna hot, garnished with a sprinkle of fresh herbs if desired. Enjoy!
