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(From Bill's Email on 2/21/2016)

– 1 tablespoon olive oil
– 1 medium onion, diced
– 1 pound ground beef (or any ground meat)
– 3 cloves garlic, minced
– 1-¾ teaspoons salt
– 1 teaspoon black pepper
– ¼ teaspoon chili flakes
– 1-½ teaspoons dry oregano
– 1-½ teaspoons dry basil
– 10 lasagna noodles, broken into 2-inch pieces
– 2 – 14.5-ounce cans diced tomatoes
– 1 cup water
– 1 – 8-ounce can tomato sauce
– ½ cup Parmesan, grated
– 1 cup whole milk ricotta
– ¼ cup mozzarella, shredded
– 2 teaspoons fresh basil, chiffonade, for garnish
How To
In a large skillet, heat the oil over medium-high heat. Add onion and sauté until brown, about 5 minutes.Add and brown the ground beef, breaking apart into small pieces. Add the garlic and cook for about 30 seconds, then season with the chili flakes, salt, pepper, oregano and basil.Add the broken noodles to the pan, covering the beef and onions without stirring. Pour the tomato sauce, diced tomatoes and water on top of the noodles, again without stirring.Cover and bring to a simmer, then reduce the heat and continue to simmer, stirring occasionally, for about 20 minutes or until the pasta is tender.Turn off the heat, stir in the Parmesan cheese and adjust seasoning with salt and pepper, if needed.Drop heaping spoonfuls of ricotta on top of the lasagna. Sprinkle with mozzarella cheese, cover and let sit for about 5 minutes to let cheese melt.Remove the lid and sprinkle with fresh basil to serve.
Oh, this dish looks so good, especially with those gorgeous dollops of ricotta. What do you think of it? Do you miss the layers, or are you more about the flavors?
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