Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground lean pork
- 2 garlic cloves, minced
- 1/4 to 1 teaspoon red pepper flakes
- Salt, to taste
- 6 ounces curly-edged regular lasagna noodles, 8 noodles broken into 2-inch pieces (do not use no-boil noodles)
- 1 (26 ounce) jar pasta sauce (about 3 cups)
- 2 cups water
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- Ground black pepper, to taste
- 3/4 cup whole milk ricotta cheese
- 1/4 cup fresh basil, minced
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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).
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Step 4: Cover and cook, stirring often at a vigorous simmer until noodles are tender, about 20 minutes.
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Step 5: Turn off heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper to taste.
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Step 6: Dot heaping tablespoons of ricotta over the noodles, then sprinkle the remaining cheeses.
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Step 7: Cover and let stand off heat until cheeses melts, 3-5 minutes.
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Step 8: Sprinkle with basil before serving.
We hope you enjoy this recipe!
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