I came across this recipe in the most serendipitous manner...on my way to work going 50mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now. This one sites: Cook's Illustrated.

Ingredients

4 serv.

lean ground beef↗1⁄2 lb
ground lean pork↗1⁄2 lb
garlic↗2
minced
red pepper flakes↗1⁄4 - 1 teaspoon
salt↗
to taste
lasagna noodles↗6 ounce
curly‑edged, broken into 2‑inch pieces, 8 noodles
pasta sauce↗1 ounce
jar (26 ounce)
water↗2 cups
mozzarella cheese↗1⁄2 cup
shredded
parmesan cheese↗1⁄4 cup
grated
black pepper↗
to taste
ricotta cheese↗3⁄4 cup
whole milk
fresh basil↗1⁄4 cup
minced

Step-by-step instructions

1
Cook meat in a 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon until fat renders, 3-5 minutes. Drain.
2
In the skillet stir into the meat, garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
3
Sprinkle broken noodles into skillet, then pour in tomato sauce and water so that it covers the noodles (you may need to add extra water if noodles are especially dry).
4
Cover and cook, stirring often at a vigorous simmer until noodles are tender, about 20 minutes.
5
Turn off heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper to taste.
6
Dot heaping tablespoons of ricotta over the noodles, then sprinkle the remaining cheeses.
7
Cover and let stand off heat until cheeses melts, 3-5 minutes.
8
Sprinkle with basil before serving.

Source: food.com

Original recipe ↗

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