Skilagna (aka Jerome's Skillet Lasagna)

2 tablespoons olive oil

1 cup chopped onion

3 cloves garlic, minced

3 Italian sausage links

½ pound ground beef

3 cups garlicky pasta sauce (about 1½, 24-ounce jars)

6 ounces (half of a 12-ounce bag) wide egg noodles

½ cup part-skim ricotta

1 cup shredded mozzarella

¼ cup grated Parmesan

Put olive oil in your skillet and wait until it's at a warm temperature. Add the onion and saute until golden brown. Next add the garlic until it's soft.

Add your sausage to the mix along with the ground beef and cook until no longer pink. Break it up with a wooden spoon as it cooks.

Add the pasta sauce and stir to combine, then add the noodles and poke them down into the sauce, reduce heat and simmer until the noodles soften, about 15 minutes.

Drop spoonfuls of ricotta onto the sauce and sprinkle the mozzarella. Stir it all together. Top with parmesan cheese. Serve hot with a salad and Italian bread.

Serves six. Jerome Gabriel