Heat the oil: In a large skillet, heat the olive oil over medium heat. Once hot, add the onion, garlic, and carrots. Cook for about five minutes until softened. You’re looking for a slight translucence in the onion, which indicates it’s ready for the next ingredient.
Add the beef: Introduce the ground beef to the skillet, breaking it up with a spoon. Cook until browned, which should take roughly five to seven minutes. The beef will turn a lovely brown color, and you’ll notice a delightful sizzle in the pan.
Incorporate the sauce: Once the beef is browned, pour in the marinara sauce. Add the sea salt, pepper, oregano, and paprika. Stir everything together until well combined. You should smell the spices melding together, creating a mouthwatering aroma.
Add broth and cream: Next, stir in the vegetable broth and heavy cream. Mix again until everything is evenly distributed. The cream will lighten the sauce’s color, giving it a lovely, inviting appearance.
Mix in lasagna sheets: Place the broken lasagna sheets into the skillet, ensuring they are well immersed in the sauce. Cover the skillet with a lid, allowing it to simmer on low heat for about 15 to 20 minutes. Stir occasionally to prevent sticking. You want the sheets to become tender and soak up all the delicious flavors.
Sprinkle with cheese: Once the lasagna sheets are tender, remove the lid and sprinkle on the mozzarella cheese and Parmesan cheese. Cover again and let the cheese melt without stirring for two to three minutes. You’ll want to watch for that beautiful gooeyness!
Garnish and serve: Finally, remove the skillet from heat. Garnish with chopped parsley for a pop of color and freshness. Serve hot and enjoy your delicious one-pot lasagna!
