- 1 (28 ounce) can diced tomatoes
- 1 (8 ounce) can of tomato sauce
- 1 tsp. salt
- 1 tbsp. olive oil
- 1 medium onion, minced
- 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
- 1/8 teaspoon red pepper flakes (or more)
- 1 lb ground meatloaf mix (or beef, or gr. chicken or turkey)
- 10 lasagna noodles, broken into 2-inch lengths
- 2 cups of baby spinach
- 1/2 cup fresh grated Parmesan cheese, plus more for serving
- 1 cup ricotta cheese
- 3 tablespoons chopped fresh basil leaves
- ground black pepper
1. Pour the tomatoes with their juices into a 1-quart liquid measuring cup. Add water until the mixture measures 1 quart (4 cups). Then add in can of tomato sauce.
2. Heat the oil in large nonstick skillet over medium heat until shimmering. Add the onion and teaspoon salt and cook until the onion is transparent, about 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds.
3. Add the ground meat - cook, breaking apart the meat, until no longer pink, about 4 minutes.
4. Scatter the pasta over the meat but do not stir. Pour the diced tomatoes with their juices and the tomato sauce over the pasta. Cover and bring to a simmer.
5. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
6. Add in the baby spinach during the last five minutes of cooking - stir.
7. Remove the skillet from the heat and stir in the Parmesan cheese. Season with salt and pepper.
8. Dot with heaping tablespoons of the ricotta cheese, cover, and let stand off the heat for 5 minutes. Sprinkle with the basil and ground pepper. Serve with additional parmesan.
Source: Cook's Illustrated