Heat the olive oil in a large deep skillet over medium heat until shimmering.

Add the Italian sausage and ground beef. Cook over medium heat until the meat is browned and no longer pink.

Add the garlic to the skillet and continue to cook for one minute.

Stir in the pasta sauce, Italian seasoning, and chicken stock to the meat mixture and turn the heat to medium high. Bring to a boil.

Break the lasagna noodles into one to pieces approximately 2-3 inches in size and stir them into the sauce.

Cover with a lid and turn the heat to medium low.

Cook the noodles, stirring occasionally, until tender (approximately 15 minutes). If the sauce cooks down before the noodles are tender, add 1/4 cup water and continue to simmer.

While the lasagna is cooking, stir together the ricotta, garlic powder, oregano, Parmesan, salt, and pepper in a separate bowl.

When the pasta is tender, remove the lid and add the ricotta mixture in 1 tablespoon dollops over the top of the lasagna. Sprinkle the shredded mozzarella on top.

Preheat your oven’s boiler and transfer the skillet to the oven. Broil for 3-4 minutes or just until the cheese is melted and slightly browned (make sure to use an oven-safe skillet).

If you don’t have a boiler or access to an oven, return the lid to the skillet and continue to cook over medium-low heat until the cheese is melted.

Sprinkle with the basil leaves and more parmesan cheese, if desired. Serve hot and enjoy!