Thursday, August 30, 2012

Lasagna Toss

Our streamlined version clocks in at just 30 minutes from saucepot to pasta bowl, without losing any of the robust flavors of the original.


·         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


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

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