Weeknight lasagna rocks!
Here is what you need,
1 - 28 oz can diced tomatoes
1 tbsp olive oil
1 medium onion, minced
3 garlic cloves, minced
¼ tsp red pepper flakes
1 lb ground meatloaf mix, I just used ground beef it was fine.
10 curly edged lasagna noodles, broken into 2 inch pieces
1 - 8 oz can tomato sauce
½ cup plus 2 tbsp grated Parmesan cheese
1 cup ricotta cheese
3 tbsp fresh basil, chopped
First pour the diced tomatoes with juice into a 1 quart liquid measuring cup. Add water until mixture measures 1 quart.
Heat oil in a large non stick skillet over medium heat. Add in the onion and ½ tsp salt and cook until onion begins to brown, about 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add in the ground beef and cook, breaking apart meat until fully browned.
Scatter pasta over meat but do not stir Pour diced tomatoes with juice and tomato sauce over pasta. Cover and bring to a simmer. Reduce heat to medium low and simmer, stirring occasionally until pasta is tender, about 20 minutes.
Remove skillet from heat and stir in ½ cup of Parmesan cheese. Season with salt and pepper to taste. Dot with heaping tablespoons of ricotta, cover and let stand off heat for 5 minutes until cheese is warmed Sprinkle with basil and remaining cheese. Serve!
This is delicious and quick and it is so pretty! A great weeknight meal! Lasagna on a Tuesday makes me HAPPY!
Adapted from America's Test Kitchen