Lazy lasagna in a frying pan

Ingredients:

• 2 tbsp. l. olive oil
• 1 green bell pepper, seeded and cut into pieces
• 0.5 tbsp. chopped Vidalia onion
• 2 tablespoons Italian seasoning
• 2 cloves garlic, crushed
• 2 raw hot Italian sausages, casings removed and meat crumbled
• 450 g of ground beef neck, 20% fat
• 1 can (800 gr.) canned pureed tomatoes
• 1-2 cups beef broth
• 8 half-cooked lasagna sheets, broken into pieces
• 2 cups ricotta
• Zest of 2 lemons
• 1 cup mixture of grated Cheddar and Monterey Jack
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley

Preparation:

1. In a large, straight-sided skillet with a lid, heat the olive oil over medium-high heat. When the oil begins to shimmer, add the bell pepper, onion, Italian seasoning, a pinch of salt, and a few turns of the black peppercorn grinder. Cook until the vegetables are softened and the onion is translucent, about 8 minutes. Add the garlic and stir.
2. Spread the sausage and ground beef evenly throughout the pan. Cook, stirring with a wooden spoon, until cooked through, 10-12 minutes.
3. Add the tomatoes and stir. Add enough broth to cover the pan by 2 cm. Bring to a boil, then add the broken lasagna noodles. Submerge them in the liquid. Cover, reduce heat, and cook until the noodles are al dente, 6-8 minutes.
4. In a medium bowl, combine ricotta and lemon zest.
5. Divide the lasagna among plates. Immediately sprinkle each serving with grated cheese, add a little ricotta, and sprinkle with basil and parsley.