Stove Top Lasagna

I made my husband help me go through magazines and pick meals this week, this was one he chose. It's from a Food Network magazine and it was great! It's super fast and easy and you don't have to do any prep work ahead of time.

A lot of meals this week were a mixture of multiple ground meats (including this one) so I bought pork and turkey in bulk from Costco (we already have ground beef from a cow we bought at the fair). I separated them in to approximately 1 lb bags and stuck the leftover in the freezer so I don't have to buy meat quite so often! I like to buy their prepackaged chicken as well, comes in packs of 6 with each pack holding enough chicken for two people.

Kosher salt

7 lasagna noodles

1 Tbsp extra-virgin olive oil (plus more for drizzle)

1 lb ground meatloaf mix (beef, pork, veal)

2 cups tomato sauce

1/8 tsp red pepper flakes

3 cups baby spinach

1/3 cup ricotta cheese

1 cup shredded mozzarella

6 Tbsp grated parmesan, divided

1/4 cup thinly sliced fresh basil

• Preheat the broiler.
• Fill a pot with salted water and bring to a boil, add noodles and cook until al dented (about 11 minutes).
• Drain, transfer to a cutting board, and halve crosswise.
• Heat the olive oil in a large skillet, add ground meat, and cook stirring until browned.
• Add tomato sauce and red pepper flakes, let simmer about five minutes.
• Add spinach and stir until it wilts.
• Add ricotta and bring to a low simmer.
• Season with salt and remove from heat.
• Toss mozarella and 4 Tbsp parmesan in a bowl.
• Cover bottom of an 8 inch baking dish with layer of noddles. Top with half of the meat sauce and half of the cheese mixture. Repeat with another layer of noddles, remaining meat sauce, and remaining cheese. Cover with remaining noodles and sprinkle with remaining 2 Tbsp parmesan.
• Drizzle lightly with olive oil and broil until golden and bubbling, about 3-5 minutes. Top with basil.

Oops, I forgot the basil, oh well!