Total Time: 35 mins
Prep Time: 5 mins
Cook Time: 30 mins
Servings: 4-6
Ingredients
- 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
Directions
- 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.
