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Categories:
tomatoes water olive oil onion salt garlic red pepper ground beef lasagna noodles pasta sauce Parmesan cheese Ricotta cheese Mozzarella cheese
Viewed: 33 - Published at: 4 years agoIngredients
- 1 (28 ounce) can diced tomatoes
- 1 (15 1/2 ounce) can water (approx)
- 1 tablespoon olive oil
- 1 medium onion, minced
- 12 teaspoon salt
- 3 medium garlic cloves, minced or pressed through a garlic press (about 1 Tbsp)
- 18-14 teaspoon red pepper flakes
- 1 lb ground beef (or pork, chicken, sausage, etc...)
- 14 lasagna noodles, broken up into pieces about 2 inches long
- 1 (26 ounce) jarof your favorite pasta sauce
- 12 cup grated parmesan cheese
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
Method
- Heat the oil in large nonstick skillet over medium heat until shimmering.
- Add the Onion and 1/2 tsp salt and cook until the onion begins to brown, about 5 minutes.
- Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds.
- Add the ground meat and cook, breaking apart the meat, until no longer pink, about 4 minutes.
- Scatter the pasta over the meat but do not stir.
- Pour on the diced tomatoes, the water and the jar of sauce over the noodles.
- Cover and bring to a simmer.
- Reduce the heat to a med-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
- Remove from heat and stir in the parmesan cheese.
- Dot with heaping tablespoons of the ricotta and sprinkle the top with shredded mozzarella.
- Let stand about 5 minutes.
- Serve.
- optional: before serving sprinklw with 2 Tbsp parmesan and 3 Tbsp chopped fresh basil.
