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In a hot, dry gourmet fry pan over medium-high heat, dry saut?© the onion and garlic until slightly browned, 3-5 minutes, stirring occasionally. Stir in Italian seasoning.

Add the ground turkey or beef and saut?© until cooked through, 4-5 minutes, stirring to break up ground meat. Remove from heat and allow to cool slightly. Stir in the ricotta cheese and set aside.

To prepare the lasagna, cover the inside bottom of the large saut?© skillet with about 1/2 cup of the spaghetti sauce. Place 4 uncooked lasagna noodles in the bottom of the skillet on top of the sauce (trim the corner of the noodles to fit the skillet). Sprinkle about one-fourth of the mozzarella cheese and cheddar cheeses over the noodles and top with about half the ground meat mixture. Spread about 1/2 cup of spaghetti sauce over the cooked ground meat mixture.

Place a layer of lasagna noodles on the sauce and repeat the previous steps until the skillet is full, making 2 thick layers and topping the final layer with lasagna noodles. Top the lasagna noodles with the remaining sauce and sprinkle with the remaining mozzarella and cheddar cheeses.

Cover the skillet, close the vent and bake on top of the stove over medium-low heat for about 50 minutes. Don't peak: removing the cover will destroy the vapor seal, and lengthen the cooking time and may cause the lasagna to burn.

Turn the heat off and allow the lasagna to rest for about 15 minutes.

To serve, slice into 10-12 equal portions, sprinkle with Parmesan cheese and chopped fresh basil and serve with toasted garlic bread.