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All in one pan- easy...
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1 lb |
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meatloaf mix
(see tips below) |
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2 cloves |
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garlic,
minced |
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¼ tsp |
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red pepper
flakes |
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salt and
ground black pepper |
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6 ounces |
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curly-edged
lasagna noodles (8 noodles), broken into 2-inch
pieces |
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26 ounce |
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jar marinara
sauce, (about 3 cups) |
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2 cups |
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water |
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½ cup |
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shredded
mozzarella cheese |
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¼ cup |
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grated
Parmesan cheese |
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¾ cup |
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whole-milk
ricotta cheese |
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¼ cup |
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minced fresh
basil |
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1 |
Cook meat in 12-inch
nonstick skillet over high heat, breaking it into pieces
with a wooden spoon, until fat renders, 3 to 5 minutes.
Drain meat and return it to skillet. |
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2 |
Stir in garlic,
pepper flakes and ½ tsp. salt and cook over medium-high
heat until fragrant, about 30 seconds. |
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3 |
Sprinkle broken
noodles into skillet, then pour in marinara and water
over top. Cover and cook, stirring often and adjusting
heat as needed to maintain vigorous simmer, until
noodles are tender, about 20 minutes. |
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4 |
Off heat, stir in
half of mozzarella and half of Parmesan. Season with
salt and pepper. Dot heaping Tablespoons of ricotta over
noodles, then sprinkle with remaining mozzarella and
Parmesan. Cover and let stand off heat until cheeses
melt, 3 to 5 minutes. Sprinkle with basil before
serving. |
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Servings: 4 |
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Cooking Tips |
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*If you can find an already
mixed meatloaf at the store, that's what you need. If not, use
1/2 lb. 85% lean ground beef and 1/2 lb. ground pork. |
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**Do not use the no-boil
lasagna noodles for this recipe. |
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***To save time, while meat
is cooking...mince garlic- place in a little bowl with red
pepper and salt. Measure out pasta. |
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Recipe Source |
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from The Best 30 Minute Recipe |
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