Ingredients
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1/2 lb lean ground beef
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1/2 lb ground lean pork
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2 garlic cloves, minced
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1/4-1 teaspoon red pepper flakes
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salt, to taste
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6 ounces curly-edged regular lasagna noodles, 8 noodles broken into 2-inch pieces (do not use no-boil noodles)
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1 (26 ounce) jar pasta sauce (about 3 cups)
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2 cups water
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1/2 cup mozzarella cheese, shredded
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1/4 cup parmesan cheese, grated
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3/4 cup whole milk ricotta cheese
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1/4 cup fresh basil, minced
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ground black pepper, to taste
Instructions
- Cook meat in a 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon until fat renders, 3-5 minutes. Drain.
- In the skillet stir into the meat, garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
- Sprinkle broken noodles into skillet, then pour in tomato sauce and water so that it covers the noodles (you may need to add extra water if noodles are especially dry).
- Cover and cook, stirring often at a vigorous simmer until noodles are tender, about 20 minutes.
- Turn off heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper to taste.
- Dot heaping tablespoons of ricotta over the noodles, then sprinkle the remaining cheeses.
- Cover and let stand off heat until cheeses melts, 3-5 minutes.
- Sprinkle with basil before serving.