Sunday, June 04, 2006
Use a 12-inch nonstick skillet with a tight filling lid.
-1 (28-ounce) can diced tomatoes
-1 tablespoon olive oil
1 medium onion, minced
-3 garlic cloves, minced
-1/8 teaspoon red pepper flakes
-1 pound ground beef or turkey. (I used a package of sliced mushrooms for a veggie version)
-10 curly-edged lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 cup plus 2 tablespoons grated parmesan cheese
-1 cup mozzarella
-1 cup ricotta cheese
-3 tablespoons chopped fresh basil
1. Pour tomatoes with their juices into a 1-quart measuring cup. Add water until mixture measures 1 quart.
2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion (and mushrooms if using) begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato suace over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
4. Remove skillet from heat and stir in 1/2 cup parmeasan. Season with salt and pepper. Sprinkle on mozzarella. Dot with heaping tablespoons of ricotta, cover and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons parmesan. Serve