Instructions

1. Heat the oil in a large saucepan on high. Add the beef and break up into small pieces with a wooden spoon as it cooks.
2. Stir in the onion and cook for a couple of minutes.
3. Add the garlic, herb seasonings, salt and pepper and cook for 30 seconds.
4. Add in the tomatoes, water and broken lasagna; stir to mix well. Bring to a boil, lower the heat to a gentle boil and continue cooking and stirring constantly for the suggested time on the lasagna package. Cook until tender.
5. Take the pasta off heat and stir in the mozzarella, Parmigiano-Reggiano and the basil. Let sit for 30 seconds and stir again. The dish is ready when the mozzarella becomes a little stringy.
6. Serve in warm bowls with extra basil or parsley as a garnish.