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
· 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 ☼