This Deconstructed Lasagna recipe is so much easier than making a traditional lasagna! All the same flavors you love, ready in 30 minutes. A cozy and comforting dinner that everyone will love.
Scale
Ingredients
- 1 pound Creste dei Gallo pasta, or any short tube pasta, bow ties or broken lasagna noodles
- 1 – 2 tablespoons olive oil
- 1 pound ground beef, 85% lean
- 1/2 cup diced onion
- 1 tablespoon chopped garlic
- 1 teaspoon kosher salt
- Fresh ground black pepper to taste
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 28 ounce can crushed tomatoes
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 1/4 cup sliced fresh basil
Instructions
- Start a large pot of water to boil for the pasta. Cook the pasta according to the package directions, drain and set aside.
- While the pasta is cooking, brown the ground beef in a large, deep skillet with the olive oil. Once the meat is halfway cooked, add the onion and continue cooking until the onions are softened and the meat is cooked through. Drain any drippings from the pan.
- Season the ground beef with the salt, pepper, Italian seasoning and garlic powder. Add the garlic, stir and cook one minute longer.
- Pour in the crushed tomatoes and stir to combine with the ground beef mixture. Add the cooked pasta and gently fold into the meat sauce until combined. Remove from the heat.
- In a small bowl, mix the ricotta cheese with 1/2 cup of grated parmesan cheese. Add dollops of the cheese on top of the pasta, garnish with fresh basil and serve. You might not use all of the ricotta cheese mixture, but you can save it for serving on the side or for when you reheat leftovers.
Recipe Notes
Store: Store leftover pasta in a container in the refrigerator for up to 4 days.
Reheat: Reheat leftover pasta in the microwave with a little more marinara sauce (from a jar) if desired.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
