- 4
Ingredients
- 1 (28-oz.) can diced tomatoes
- water
- 1 tbsp. olive oil
- 1 medium onion, minced
- salt
- 3 garlic cloves, minced
- 1/3 tsp. red pepper flakes
- 1 pt. meatloaf mix
- 10 curly-edged lasagna noodles, broken into 2-inch lengths
- 1 (8-oz.) can tomato sauce
- 1/2 c. plus 2 tbsp. grated Parmesan cheese
- pepper
- 1 c. ricotta cheese
- 3 tbsp. chopped fresh basil
Preparation
Step 1
Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.