Serves 4-6
Ingredients:
1 – 28 oz can diced tomatoes
water
1 Tablespoon olive oil
1 medium onion
Salt
3 cloves garlic – Approx 1 T.
1/8 teaspoon red pepper flakes
1 pound meatloaf mix or ground beef
10 curly-edged lasagna noodles broken into 2 inch lengths*
1- 8 oz. can tomato sauce
1/2 cup Parmsesan cheese
black pepper
1 cup ricotta cheese
3 Tablespoons chopped fresh basil
Directions:
1. Pour the tomatoes with juice in 4 cup measuring cup – add water until mixture measure 4 cups.
2. Heat oil in a 12 inch skillet over medium heat until shimmering.
3. Add chopped onion and salt – cook until they begin to brown.
4. Add garlic -cook about 30 seconds – do not burn.
5. Add ground beef , breaking apart meat until no longer pink.
6. Scatter pasta over the meat mixture but do not stir.
7. Pour diced tomatoes over pasta. Cover and bring to a boil.
8. Reduce heat to medium, stirring occasionally , until pasta is tender, about 20 minutes.
9. Remove skillet from heat and stir in all but 2 Tablespoons of parmesan cheese.
10. Season to taste.
11. Dot with heaping tablespoons of ricotta cheese, cover, and let stand off the heat for 5 minutes.
12. Sprinkle with remaining parmesan cheese and basil.
Serve
*NOTE
Only use regular lasagna noodles not precooked.
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