adapted from Apples and Twinkies and Cook's Illustrated
3 cans (14.5 oz.) whole, peeled tomatoes
1 tablespoon olive oil
1 medium onion, diced
1/2 teaspoon salt
3 medium garlic cloves, pressed- I only used 2
1/8 teaspoon red pepper flakes- I used a pinch
1/2 pound of ground round beef
1/2 pound ground Italian sausage
10 curly edge lasagna noodles- it is NOT recommended that no-bake noodles be used
1/2 cup (2 ounces) mozzarella cheese, shredded
1/4 cup freshly shredded Parmesan cheese
pepper to taste
1 1/2 teaspoon dried basil
3/4 cup full fat ricotta cheese
Pour the 3 cans of tomatoes into a blender or food processor and pulse until coarsely chopped.
Heat oil in a 12 inch non-stick skillet. Add diced onion and salt and cook until softened; stir in garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Add the ground meats; break up the meat as it cooks. Drain grease from skillet if needed.
Break the lasagna noodles into 2 inch pieces and scatter over the meat in the skillet. Pour the tomatoes over the noodles and sprinkle with the dried basil. Cover and simmer for 20 minutes. (I used a stainless steel skillet, so I stirred the lasagna a couple of times to keep the noodles from sticking).
When done, remove the pan from the burner. Carefully stir the mixture together, taste and add pepper to taste; more salt if needed. Lightly stir in half of the mozzarella and half of the Parmesan cheeses. Sprinkle the rest of the shredded cheeses over the top. Spoon the ricotta cheese in spoonfuls over the lasagna. Cover skillet with lid and let the cheese melt. I added some chopped fresh parsley also. Serve with some garlic bread and salad if desired. My husband and daughter loved it-it got 2 thumbs up, so I'll be making it again often. Let me know if you give this a try!