ONE POT LASAGNA

 

After my daughter got married, she would call me and ask me how to make various dishes. When I gave her this recipe, which she absolutely loved, she said, "Mom! This is SO easy! I had no idea! I remember when you made this for us when we were younger, I thought you were working long and hard in the kitchen!"  There will most likely be plenty more shortcuts to share! 

ONE POT LASAGNA

2 tablespoons olive oil

3 cloves garlic, minced

1 1/2 pound ground beef

3/4 t. each salt and pepper

2 T. Italian seasoning

12-ounce package lasagna noodles, broken in pieces

28-ounce can diced tomatoes, undrained 

15-ounce can tomato sauce

3 T. chopped fresh basil

15-ounce container ricotta cheese

2 cups shredded Italian cheese blend

Heat oil in a large Dutch oven over medium-high heat. Add garlic, beef, and spices. Cook, stirring occasionally, until beef is no longer pink - about 8 to 10 minutes; top with Italian cheese.

Place lasagna noodles over meat mixture; top with tomatoes, tomato sauce, basil and 1/2 cup water. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, 20 minutes or until noodles are tender.

Dollop ricotta cheese evenly over mixture, stirring slightly. Cover and let stand 2 minutes or until cheese is melted.