Why I Love This Recipe
I truly don't believe you should make a lasagna other than this one unless you need a BIG lasagna to give to someone or to serve a crowd. If you are just having a hankering for some good noodles, sauce and cheese, this is extremely easy and delivers with a ton of flavor.
Ingredients You'll Need
1 pound meatloaf mix (see note)
2 garlic cloves
1/4 teaspoon red pepper flakes
Salt and ground black pepper
6 ounces curly-edged lasagna noodles (8 noodles broken into 2 inch pieces)
1 (26 ounce) jar tomato sauce, such as marinara (about 3 cups)
2 cups water
1/2 cup mozzarella, shredded (see note)
1/4 cup grated Parmesan cheese (see note)
3/4 cup whole-milk ricotta cheese
1/4 cup minced fresh basil
Cook meat in 12-inch nonstick skillet over high heat, breaking it into pieces with wooden spoon, until fat renders, 3 to 5 minutes. Drain meat and return it to skillet.
Stir in garlic, pepper flakes, and 1/2 teaspoon salt and cook over medium-high heat until fragrant, about 30 seconds.
Sprinkle broken noodles into skillet, then pour in tomato sauce 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.
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.