Monday, March 14, 2011
3 cans (14.5-ounces each) whole, peeled tomatoes
1 Tbs. olive oil
1 medium onion, diced
1/2 tsp. salt
3 medium garlic cloves, pressed
1/8 tsp. red pepper flakes
1/2 lb. ground round beef ( I used ground turkey)
1/2 lb. ground Italian sausage
10 curly edge lasagna noodles (it is NOT recommended that no-bake noodles be used)
1/2 cup mozzarella cheese, shredded
1/4 cup freshly shredded Parmesan cheese
pepper to taste
1-1/2 tsp. dried basil
3/4 cup whole milk ricotta cheese (the recipe does not recommend using low-fat, because it doesn’t hold up as well in the skillet)
Pour the 3 cans of tomatoes into a blender or food processor and pulse until coarsely chopped.
Heat oil in a 12-inch non-stick skillet. Add diced onion and salt and cook until softened; stir in garlic and red pepper flakes. Sauté until fragrant, about 30 seconds. Add the ground meats; break up the meat as it cooks. Drain grease from skillet if needed.
Break the lasagna noodles into 2 inch pieces and scatter over the meat in the skillet. Pour the tomatoes over the noodles and sprinkle with the dried basil. Cover and simmer for 20 minutes.
When done, remove the pan from the burner. Carefully stir the mixture together, taste and add pepper to taste; more salt if needed. Lightly stir in half of the mozzarella and half of the Parmesan cheeses. Sprinkle the rest of the shredded cheeses over the top. Spoon the ricotta cheese in spoonfuls over the lasagna. Cover skillet with lid and let the cheese melt. Sprinkle with additional grated Parmesan cheese and fresh parsley, if desired.