Warm oil in a 10 to 12 inch Skillet or sauce pan over high heat. Add ground meat and cook, chopping into tiny crumbles, until almost cooked through. Add onion salt and salt and stir to combine. When all of the excess liquid has evaporated, stir in your favorite pasta sauce. Add 2 tablespoons of water to the jat and shake it up to get all of the sauce off the sides of the jar. Pour that into the skillet. Bring the mixture to a simmer and then reduce to low heat.

Spread a thin layer of mascarpone onto 3 noodles, then smoosh them down to the bottom of the skillet to make a layer of noodles, leaving a layer of tomato-meat sauce on bottom, so the noodles don’t burn. You can break the noodles apart to fit into the corners.

Make 2 to 3 more layers with mascarpone-coated noodles (3 layers total is using a 12 inch skillet, 4 total is using a 10 inch skillet). Just smoosh the sauce around to make rough layers. They DO NOT need to be perfect!

Cover the skillet and turn the heat back up to medium. Cook for 12 to 15 minutes, until the noodles are tender.

Sprinkle shredded mozzarella over top. Cover for 2 more minutes, or until cooked through.

Let the lasagna rest, off the heats for 5 to 10 minutes. Slice and serve and prepare to be AMAZED at what you just did!