ONE POT LAZY LASAGNA

Okay so I really wanted lasagna the other day but didn't want to do all the work of layering and mixing and baking! This isn't an exactly pure lasagna recipe so don't come at me -- just a quicker way to achieve lasagna vibes and it's SO good!

What you need:

• 2 tbsp extra virgin olive oil
• 1/2 diced shallot or onion
• 4-6 minced garlic cloves
• optional: 1/2 - 1 lb ground meat of choice
• 1 handful (about a cup) of leafy greens (kale or spinach)
• 1/4 cup fresh torn basil
• 2 cups broth (chicken or veggie)
• 1 28 oz can crushed tomatoes
• about 2 cups broken lasagna noodles
• salt and pepper to taste
• parmesan shreds
• shredded mozzarella 
• ricotta cheese

What to do:

1. Cook the shallot and garlic in the EVOO in a large and deep *oven safe* skillet or dutch oven on medium heat until fragrant and translucent. I recommend using a non-stick skillet to prevent the noodles from getting stuck to the bottom of the pan.
2. If you want to add meat to the dish, cook it in the skillet here. (It's okay if it's not done all the way through because it will continue to cook throughout the rest of the recipe!)
3. Add the greens, herbs, tomatoes, broth, noodles, salt and pepper and stir. (I always poke the broken lasagna noodles to make sure they are covered by the liquid so that they cook more evenly.)
4. Preheat the oven, use the broil setting.
5. Cook for 15 minutes on medium heat, stirring occasionally. Every stovetop is different so give or take a minute for cooking time -- you'll want it to be saucy, but not too saucy where it looks like soup. (Do not cover the pot, the liquid needs to evaporate in addition to being soaked up by the lasagna noodles - and if you do notice that too much of the liquid has evaporated too quickly, you should turn the heat to a lower setting and/or add more broth.)
6. After the 15 minute timer goes off,  top with the three cheeses. Parm and mozz first, then dollops of ricotta.
7. Stick the dish in the oven and use the broiler to melt the cheese until bubbly and golden brown -- only about 2-3 minutes!
8. Top with basil and fresh cracked black pepper before serving.