Like most people, Tom loves lasagna. And I like it, too, but am generally far too lazy to make it. It’s not that it’s difficult, but by the time you assemble the components it can just be really time consuming. Plus, if I really feel like spending some time in the kitchen making a baked pasta dish, it’s gotta be pastitsio.
This recipe caught my eye because it had all the components of traditional lasagna, but was on the table in far less time. The sauce is made really simply from pureed canned tomatoes, and the lasagna noodles cook right in the sauce, absorbing all that flavor. Oh, and three types of cheese in this dish automatically means it’s going to be fabulous.
I replaced half the ground sirloin with Italian turkey sausage, because I really love sausage in my lasagna and feel it amps up the flavor a bit. I also used whole wheat noodles, so I added just a little bit of water along with the crushed tomatoes to help them cook, since they take a little big longer.
Other than that, I left the recipe as-is and we all loved how it turned out. This dish will no doubt be making several reappearances in our household.
3 (14.5 oz.) cans whole, peeled tomatoes
1 Tbsp. olive oil
1 medium onion, diced
3 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
3/4 tsp. Italian seasoning
1/2 lb. ground sirloin
1/2 lb. Italian sausage, removed from casings (I used turkey)
10 lasagna noodles, broken in 2″ pieces
3/4 cup shredded mozzarella cheese, divided (I used part skim)
1/2 cup grated Parmesan or Romano cheese
3/4 cup ricotta (I used part skim)
3 Tbsp. freshly chopped basil
Pulse the tomatoes in a food processor until no large pieces remain, about 12 pulses.
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