Our streamlined version clocks in at just 30 minutes from
saucepot to pasta bowl, without losing any of the robust flavors of the
original.
Ingredients:
·
1 package (16-ounce) lasagna noodles
·
2 tablespoons olive oil
·
1 pound lean ground beef
·
1/2 cup dry red wine
·
1 jar (24-ounce) marinara sauce
·
1/3 cup whole milk
·
3/4 cup part-skim ricotta cheese
·
1/2 cup fresh basil, chopped
·
1/4 cup freshly grated Pecorino Romano cheese
·
Pepper
·
1/3 cup shredded part-skim mozzarella cheese
Preparation:
1.
Heat large covered saucepot of water to boiling.
Add lasagna noodles, and cook as label directs, increasing cooking time by 2 to
3 minutes or until al dente.
2.
Meanwhile, in 12-inch skillet, heat oil on
medium-high. Add meat and cook until no longer pink, breaking it up with spoon,
about 3 minutes. (If using meatloaf mix, drain off fat before adding wine.) Add
wine; cook 2 to 3 minutes or until almost evaporated. Stir in marinara; heat to
boiling. Simmer on low 5 minutes, stirring occasionally. Stir in milk; simmer 5
minutes.
3.
In bowl, stir ricotta with basil, Romano, and
1/4 teaspoon coarsely ground black pepper; set aside.
4.
Drain noodles; return to saucepot. Add meat
sauce and mozzarella; toss well. Spoon onto 6 warm plates; top with dollops of
ricotta mixture.
Happy Cooking ☼