Ingredients
- 1/2 pound ground beef
- 1/4 pound ground pork
- 1/4 pound ground veal
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- Salt & fresh ground pepper, to taste
- 6 ounces dry lasagna pasta (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
How to Make
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Step 1: Cook the beef, pork and veal combination in a large nonstick skillet over medium-high heat, breaking it into pieces with a wooden spoon, for about 5 minutes (until cooked through).
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Step 2: Drain meat and return to skillet.
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Step 3: 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).
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Step 4: Sprinkle broken lasagna noodles into the skillet, then pour in marinara sauce and water over the top.
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Step 5: Cover and cook, stirring often and adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).
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Step 6: Take the skillet off the heat source and stir in half of the mozzarella and half of the parmesan. Season with salt and pepper.
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Step 7: Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining mozzarella and parmesan.
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Step 8: Cover and let stand off heat until the cheeses melt (about 3-5 minutes).
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Step 9: Sprinkle with basil before serving.
We hope you enjoy this recipe!
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