Brave acoronaughts, I Present You Lasagna

Lasagna, that requires a Backofen, right? Truly this delectable dish is one the poor acoronaught must abandon distraught. But I was foolish enough to try. Or rather I was wise enough to bring along a grad school favorite, The Best 30 Minute Recipe, which includes many cook in the sauce pastas, including one intriguingly called, Skillet Lasagna.

The rest was "ganz einfach." Seriously, this thing is easy cheesy and cheesy delicious.

.5 kilos Gemischt Hackfleisch (Rindfleisch und Schweinfleisch)
2 garlic cloves-chopped
1/4 teaspoon red pepper flakes (I skipped)
6 ounces lasagna noodles (I totally guessed, it's probably about a 1/3 of a package)
2 HITMarkt brand JA! tomato sauce cardboard containers
1-2 cups water
Grated mozzarella, or a packet of Gratinkäse if you can't find it (you can't)
Packet of grated parmesan (I substituted Gran Padano)
Ricotta cheese, one little tub
Fresh basil

Now the recipe is for "skillet lasagna" but if you use a skillet you stovetop will probably end up looking like mine did. So I'd suggest using your big pot.

Brown the meat on high heat, breaking up the big pieces, until the fat renders, about 3-5 minutes. Drain as much fat as possible given your dismal cooking conditions and your risk aversion to meat fat burns.

Stir in garlic and pepper flakes if your using 'em. Maybe some salt and pepper too. Cook on high heat briefly until fragrant.

Break lasagna noodles into skillet and pour in tomato sauce. The original recipe called for 2 cups of water but I only used one due to the fact my skillet was already quite full.

Cover the skillet or pot and cook for about 20 minutes on a vigorous simmer until the noodles are tender.

Remove from heat and add cheese, half the mozzarella (Gratinkäse) and parmesan (Gran Padano). Dollop big spoonfuls of ricotta on top and cover with rest of cheese. Cover and let sit for a few minutes for the cheese to melt.

Sprinkle chopped fresh basil on top and serve.