Every week I make a meal plan. Every week I ask Jim if there is anything he’s like to see on it. Every week he says, “No”. Well, that was until this week when he said, “lasagna”, and I said, “No”. It wasn’t that I didn’t want lasagna; it’s just that I didn’t have the time. I felt badly, and went back to scrolling through recipes, when I came upon this recipe from Ezra Pound Cake.
This was a great weeknight meal to serve with a Caesar salad and some garlic bread. Oh, and of course a glass of wine, but by now that’s implied, right? I was a little nervous, as Jim was looking forward to a “crusty edge”, but he still very much enjoyed it. The recipe made a lot, so I saved some for leftovers, and stashed about half in the freezer for an even quicker weeknight meal in the weeks to come.
- 1 28 oz can Diced Tomatoes
- 1 Tbsp Olive Oil
- 1 medium Onion, minced
- 3 cloves Garlic, minced
- ¼ tsp Red Pepper Flakes
- ½ Ground Sirloin
- ½ Italian Sausage
- 9 Lasagna Noodles, broken into 2-inch lengths
- 1 (8-ounce) can tomato sauce
- ½ cup plus 2 tbsp Parmesan cheese, grated
- 1 cup Low-Fat Ricotta Cheese
- 3 Tbsp Fresh Basil, chiffonade
- Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.
- Heat oil in a large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
- Layer pasta onto meat but do not stir. Pour diced tomatoes with juice and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
- Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for five minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.
Servings – 10
WW Points – 6 pts per serving