Ingredients
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1 lb meatloaf mix (ground beef, ground pork and ground veal)
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2 garlic cloves, minced
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1/4 teaspoon red pepper flakes
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6 ounces curly-edged lasagna noodles, broken into 2-inch pieces. (8 noodles)
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26 ounces marinara sauce (I like Barilla)
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2 cups water
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1/2 cup mozzarella cheese, shredded
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1/4 cup grated parmesan cheese
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3/4 cup whole milk ricotta cheese
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1/4 cup fresh basil, chopped
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salt & fresh ground pepper, to taste
Instructions
- 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.