What I love about this recipe, is that it's possible to have lasagna within 30 minutes and only have one pan to wash! It's an easy weeknight recipe to prepare. Comfort food with ease. :) This is an adaption from Cook's Illustrated.
- 1 lb meatloaf mix (ground beef, ground pork and ground veal)
- 2 garlic cloves, minced
- 1⁄4 teaspoon red pepper flakes
- salt & fresh ground pepper, to taste
- 6 ounces curly-edged lasagna noodles, broken into 2-inch pieces. (8 noodles)
- 26 ounces marinara sauce (I like Barilla)
- 2 cups water
- 1⁄2 cup mozzarella cheese, shredded
- 1⁄4 cup grated parmesan cheese
- 3⁄4 cup whole milk ricotta cheese
- 1⁄4 cup fresh basil, chopped
- Cook meat in a large nonstick skillet over medium-high heat, breaking it into pieces with a wooden spoon, for about 5 minutes (until cooked through).
- Drain meat and return to skillet.
- Stir in garlic, red pepper flakes and 1/2 t. salt and cook over medium-high heat until fragrant (about 30 seconds -- do not burn garlic).
- Sprinkle broken lasagna noodles into the skillet, then pour in marinara sauce and water over the top.
- Cover and cook, stirring often and adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).
- Take the skillet off the heat source and stir in half of the mozzarella and half of the parmesan. Season with salt and pepper.
- Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining mozzarella and parmesan.
- Cover and let stand off heat until the cheeses melt (about 3-5 minutes).
- Sprinkle with basil before serving.