Unconventional? Yes. But also a fast and hearty alternative to a classic Italian dish. Also, It is perfect when you don't have lasagna dough to make a whole tray.
Ingredients
- 10 lasagna noodles
- 1 tablespoon olive oil
- 450g mild or spicy italian sausage
- ½ large onion
- 2 cloves garlic
- 1 tablespoon red pepper flakes (optional)
- 800ml crushed tomatoes
- ½ cup hot water
- parmesan cheese, grated
- 200g mozzarella cheese
- Ricotta cheese, to taste
- Fresh basil
You can switch the Italian sausage to ground beef if you want to spend less on this dish.
Mise en place
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Break the lasagna noodles into bite-size pieces.
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Remove the skin of the Italian sausages.
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Thinly chop the onion.
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Crush and peel the garlic cloves.
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Cut your mozzarella into small cubes.
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Finely chop the basil.
Directions
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In a skillet, heat 1 tablespoon of olive oil over medium-high heat.
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Add the Italian sausages. Mash up until every piece is brown on the outside and slightly pink on the inside.
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Remove the sausage from the pan and drain it on a paper towel-lined plate.
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Using the leftover sausage fat, sauté the onions until softened and the edges begin to turn translucent.
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Add the garlic cloves and red pepper flakes. Toasting together for 30 seconds or until fragrant.
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Pour the crushed tomatoes into the pot with a cup of hot water.
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Bring to a simmer and add the broken lasagna noodles. Fold the noodle pieces into the tomato sauce until every piece gets coated.
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Once it’s back up to a simmer with the lid on, reduce the heat to medium-low.
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Slowly cook the pasta for 20 minutes or until the noodles are fully cooked. Stir every five minutes to ensure the noodles won’t stick to the pan or each other.
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Once the noodles are cooked, add the parmesan cheese and mozzarella. Stir so that the cheese is evenly distributed.
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Once everything is mixed add a few spoons of ricotta cheese on top, letting it melt on top and remove it from the heat with the lid on.
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Once it’s finished, garnish with finely chopped basil.
Original recipe can be found here.