Prep 10 mins
Cook 20 mins
This is a fabulous, easy and delicious recipe from Cook's Country aka Cook's Illustrated.
- 1 (28 ounce) can diced tomatoes (San Marzano)
- 1 tablespoon olive oil
- 1 large onion, minced
- 3 garlic cloves, minced
- 1 teaspoon dried parsley
- 1 teaspoon oregano
- 1⁄4 teaspoon red pepper flakes
- 1 lb meatloaf mix (8 ounces ground beef, and 8 ounces ground pork - 1lb ground turkey will also work too)
- 8 ounces curly-edged lasagna noodles, broken into 2-inch lengths (approx 10 noodles)
- 1 (8 ounce) can tomato sauce
- 1⁄2 cup parmesan cheese, grated (make sure you use the really good stuff since there's not a lot of other flavors going on here)
- 8 ounces part-skim ricotta cheese (about 1 cup)
- 1⁄4 cup minced fresh basil
- Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
- Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
- Stir in the garlic, spices and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
- Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta - don't stir. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
- Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.
- Sprinkle with the basil and serve, passing the extra Parmesan separately.