One Pot Lasagna

1 Dice white onion using the Victorinox Santoku knife. Set aside.
2 Chop garlic and chop the basil and parsley with the Victorinox Chef’s knife. Set Aside.
3 Slice the baguette into 1-inch thick slices with a Victorinox Bread knife. Set aside.
4 Heat a large pot over medium heat, add olive oil and butter. Once butter has melted, add in garlic and cook for 2-3 minutes. Add in white onion and cook for 4-5 minutes, until onions have softened. Add in ground beef. Break beef into small crumbles with a wooden spoon. Season with garlic powder, onion powder, chili flakes, oregano, dried basil and salt & pepper. Mix.
5 Once the beef has browned, add crushed tomatoes, water and cream. Mix until combined. Season with salt & pepper. Bring to a simmer.
6 Once the mixture has been brought to a simmer, add in broken lasagna sheets and mix. Cook for 8-10 minutes, until lasagna noodles are soft and cooked.
7 Reduce temperature to low-medium and add mozzarella and parmesan cheese. Mix and cook for another 8-10 minutes.
8 Plate and serve one pot skillet into bowls. Garnish with ricotta, parmesan cheese, chopped basil and parsley, salt & pepper.