Move over, Mom: Lasagna-Stroganoff mash-up a smashing dinner success

I love my mom's lasagna. I like the cheesy layers and the thick meat sauce.

I also like beef Stroganoff. The first time I had it was at camp one summer. I liked the way the noodles mixed with the creamy sauce. So when I was thinking about what would be a good cold weather dinner these two dishes came to mind. I couldn't decide which one I liked better, so I decided to — Wham! — smash the two together.

The thing I don't like about lasagna is how long it takes to assemble and then bake in the oven. With beef stroganoff it all cooks in a skillet on the stove. So I took the ingredients from lasagna and cooked them in a skillet, aka, Skilanga.

My mom's lasagna uses a combination of Italian sausage and ground beef, so that's what I decided to use. I like the sweet Italian sausage, but you can use the hot variety if you like. Before you put the sausage in the skillet, cut off one end and squeeze the meat out of the casing. You can find bulk Italian sausage in the meat section of the grocery store but we usually buy the links. This recipe uses three links, you can use the others in the package for sandwiches during the week.

A word from Mom: I used to be so intimidated by lasagna. I believed lasagna to be the domain of Italian grandmothers and since I don't have a drop of Italian blood it me, I considered myself unworthy to attempt it.

Over the course of editing hundreds of Cook of the Week profiles for the Food section over the years, I've tested dozens of lasagna recipes. While I certainly don't consider myself an expert, I'm glad I make a version that my family asks for again and again.

Jerome's twist on the dish uses our favorite garlic-infused jarred sauce; if you have another store-brought favorite, or even a homemade jar sitting in the pantry, use it. This is a wonderfully warm weeknight meal that will make Grandma proud, whether she's Italian or not.

• Jerome Gabriel, a high school freshman, has been cooking since he could hold a spoon. His mom is Daily Herald Food Editor Deborah Pankey.