Lazy Lasagna

I'll be the first to admit that the picture does not do the dish culinary justice.
I'm a writer. Not a photographer.
But, I just made the laziest, most ridiculously delicious lasagna that ever simmered in one pot, from start to finish.
That's right. I said, "one pot"

This is how it went down:

• 1 pound ground meat. I used 1/2 lb ground lamb from McFarland Creek Lamb Ranch, and 1/2 lb spicy italian sausage from Hank's in Twisp.
• 1 medium sweet onion, chopped
• 5 cloves garlic, chopped 
• 32 oz tomato sauce
• 1 cup red wine
• 1 teaspoon onion powder,
• 1 teaspoon garlic powder
• 2 tablespoons Italian seasoning
• 1 tablespoon honey
• 1 1/2 cup farfalle pasta
• olives
• artichoke hearts
• kale
• Sunny Pine parsley and chive chevre
• Shredded parmesan
• mozarrella
• fresh parsley 

In large deep pot over medium heat, brown meat and then drain juices. Add chopped onion and garlic. Cook for another 2 minutes. Add tomato sauce, wine, seasonings and honey. Bring to a simmer before stirring in the dry pasta. Cover, bring ingredients to a boil, and cook 10-15 minutes until pasta is tender.
Add other tasty ingredients: olives, artichoke hearts, and kale. Simmer lasagna uncovered until thickened. Stir in chevre and shredded parmesan. Top with mozarrella. Cover again for two minutes to melt cheese. Serve topped with chopped parsely.