Add the carrots, celery, and onion to a small food processor. Pulse until finely chopped. Set aside.
2 medium carrots, 2 celery stalks, 1 medium onion
Heat a large, deep oven-safe skillet or wide pot over medium-high heat. Add the ground beef, pressing it flat to get a good sear. Do not stir too early. You want colour on that beef for flavour.
1 pound ground beef
Add the processed vegetables and garlic. Stir and cook for 3 to 4 minutes until softened.
3 cloves garlic
Mix in the Italian seasoning, salt, pepper, and Better Than Bouillon. Stir everything together.
1 tablespoon Italian seasoning, 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon Better Than Bouillon beef base
Pour in the white wine and let it cook for 3 minutes, scraping up any browned bits from the bottom of the pan.
½ cup white wine
Add the marinara sauce and water. Stir to combine and bring to a simmer.
1 jar, 1 cup of water
Pour in the half and half. Stir gently to combine.
¼ cup half and half
Break the lasagna noodles so it fits in the pan. Submerge them as much as possible in the sauce.
10 lasagna noodles
Cover the pan and cook on medium heat for 10 minutes, stirring halfway through, until the noodles are tender and the sauce has thickened. Add a splash more water if the sauce is getting too thick before the noodles are done.
Turn your oven broiler to high.
Remove the lid. Scatter the mozzarella and parmesan over the top.
1 cup shredded mozzarella, ¼ cup grated parmesan
Place the pan under the broiler for 4 to 5 minutes until the cheese is bubbly and golden in spots.
Remove from the broiler, top with chopped fresh parsley, and serve hot straight from the pan.
Fresh parsley for garnish
