I'm never making traditional lasagna again.
INGREDIENTS:
1 {28 ounce} can crushed tomatoes
1 {8 ounce} can tomato sauce
1/4 cup water
1 tablespoon olive oil
1 medium yellow onion, diced
4 large garlic cloves, minced
1/2 teaspoon Kosher salt
1/4 teaspoon coarse black pepper
1/4 teaspoon crushed red pepper flakes
3/4 pound ground chuck
1/4 pound Italian sausage (I used mild.)
8 whole lasagna noodles, broken into thirds
1/2 heaping cup of Ricotta cheese
4 ounces fresh Mozzarella, sliced thin and torn
fresh basil leaves, torn
shaved Parmesan, for sprinkling
DIRECTIONS:
(Here's a photographic step-by-step if you're nervous about the how-to. It's super easy!)
In a large bowl or liquid measuring cup, add in the crushed tomatoes, tomato sauce, and water.
In a large 12 inch skillet (I used cast iron), heat a tablespoon of olive oil over medium heat.
Once hot, add in the diced onion and cook until soft and translucent. Add in the minced garlic and cook for one minute. Measure in the kosher salt, black pepper, and red pepper flakes. Stir and cook for an additional 30 seconds.
Add in 3/4 pound of ground chuck, 1/4 pound of Italian sausage and cook, stirring occasionally until browned and fully cooked.
Evenly layer the broken lasagna noodles on top of the ground beef/sausage mixture and pour the tomato sauces over top. Bring to a simmer and then reduce to medium-low.
Let the sauce bubble to cook the noodles. As they soften, push the noodles into the sauce so the sauce can work its way down into the pan.
Once the noodles are al dente (takes about 15 minutes), give it a good stir and then drop spoonfuls of ricotta cheese onto the lasagna. Give it a stir to break up the ricotta but not lose it completely.
Scatter torn pieces of the fresh mozzarella over top, cover with a lid, and let the steam melt the cheese. About 5 minutes. (You can also put under the broiler for a few minutes.)
Serve piping hot with freshly torn basil and shaved Parmesan.
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