2 tablespoons extra virgin olive oil
1 1/2 cups white onions, finely chopped
1 pound ground Italian Sausage
26 ounces pasta sauce
9 strips oven ready lasagna noodles
15 ounces Ricotta cheese
1/2 cup shredded Parmesan Cheese
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan Cheese
2 cups shredded mozzarella cheese

Heat oil in large skillet over medium heat. Add onions, sautéing until softened. Add sausage, cooking until browned. Add pasta sauce, stirring to combine. Reduce heat to a simmer. Boil broken lasagna noodles for 5 minutes to soften slightly. Drain and set aside. In a large mixing bowl, combine ricotta cheese, parmesan, salt and pepper. Spoon about 1 cup of meat sauce into the bottom of a 12 inch cast iron skillet. Layer evenly with broken pieces of semi-cooked lasagna noodles. Spoon about 8 mounds of ricotta cheese over noodle layer then sprinkle with additional Parmesan and shredded mozzarella cheese. Top with 1 1/2 cups of meat sauce. Continue this layering until you reach the top of the skillet. Top layer should be a layer of noodles, sauce then shredded mozzarella cheese. Bake skillet lasagna for 20-30 minutes, until cheese is melted and sauce is bubbly around edges. Remove and let cool 10 minutes before serving.