Heat the olive oil in a large, 12 inch, oven proof skillet over medium heat. Add the garlic and cook for about 30 seconds before adding the ground meat. Cook, breaking up the meat until it is no longer pink.
Stir in the crushed tomatoes and chicken stock. Add in the basil, oregano, pepper, salt, and tomato paste. Taste the sauce to see if you want more salt or pepper.
Add in the broken lasagna noodles and stir to combine. Cover and cook for 10 minutes. Remove the cover, stir and cook for another 5 minutes.
Stir in the ricotta cheese, top with the shredded mozzarella and put it in the oven uncovered until the mozzarella is completely melted, about five minutes.
Remove from the oven and enjoy!
You should buy the type of lasagna noodles that are not partially cooked. You can also use a different type of dry noodle.