This is one of our favorite recipes. It’s really easy and tastes amazing. This is the first time I made it with meatloaf mix – I usually use all ground beef. I drained the meat a little after it browned before putting the noodles on top.
1 (28 ounce) can diced tomatoes
1 tablespoon olive oil
1 onion, minced
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 lb meatloaf mixture (8 ounces ground beef, and 8 ounces ground pork – 1lb
ground turkey will also work too)
8 ounces curly-edged lasagna noodles, broken into 2-inch lengths (10)
1 (8 ounce) can tomato sauce
1 ounce parmesan cheese, grated (1/2 cup) (make sure you use the really good
stuff since there’s not a lot of other flavors going on here)
8 ounces whole milk ricotta cheese (about 1 cup) (I used part skim)
1/4 cup minced fresh basil
1. Pour the tomatoes with their juice into a quart measuring cup. Add enough
water to the tomatoes to measure 4 cups.
2. Heat the oil in a 12-inch nonstick skillet over medium heat until
shimmering. Add the onion and 1/2 teaspoon salt and cook until softened,
about 5 minutes.
3. Stir in the garlic and red pepper flakes and cook until fragrant, about
15 seconds. Add the meatloaf mix and cook, breaking up the meat into small
pieces with a wooden spoon, until no longer pink, about 5 minutes.
4. Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes
and tomato sauce over the pasta – don’t stir. Cover and bring to a simmer.
Reduce the heat to medium-low and continue to simmer, stirring occasionally,
until the pasta is tender, about 20 minutes.
5. Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season
with salt and pepper to taste. Dot heaping tablespoons of the ricotta over
the noodles. Cover the skillet and let stand off the heat for 5 minutes.
6. Sprinkle with the basil and serve, passing the extra Parmesan separately.
MacGourmet Rating: 5 Stars