chop onion and garlic into fine dice.

heat olive oil in large skillet and sauté onion and garlic for 3 minutes on low heat until translucent.

add meat loaf mix and cook breaking up meat until browned.

break lasagna noodles and place on top of browned meat

place canned tomatoes and their juices in a 4 cup measuring cup and add enough water to make 4 cups.

pour tomatoes and tomato sauce on top of lasagna noodles and stir to combine, pushing noodles into liquid.

add italian seasoning, oregano, basil, salt and pepper.

cook covered for 15 minutes, stirring occasionally to keep noodles from sticking.

after the noodles are cooked add cubed mozzarella and drops of ricotta and cover and simmer for 3 minutes.

remove from heat and let sit for 5 minutes, then serve!