To Make the Skillet Lasagna:
In a large skillet, combine the ground beef, 1 teaspoon of the garlic powder, and the onion powder. Brown the beef over medium heat until fully cooked. Drain any excess fat.
Return the cooked beef to the skillet and add the pasta sauce, uncooked bow-tie pasta, and 2 cups of water. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 17-20 minutes, or until the pasta is fully cooked and tender.
While the pasta is cooking, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, egg, chopped spinach, chopped basil, Parmesan cheese, flour, remaining 1 teaspoon of garlic powder, salt, and black pepper. Mix until everything is well combined.
Once the pasta is cooked, scoop large dollops of the ricotta mixture on top of the pasta in the skillet. Spread the dollops evenly across the surface.
Cover the skillet again and cook for an additional 5 minutes, allowing the cheese mixture to set.
Serving: Serve the skillet lasagna hot, garnished with extra Parmesan cheese and fresh basil if desired.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.