We are a pasta loving family, so any way to try a different pasta meal, and use one pot in the meantime, is a recipe worth trying. We all enjoyed this (except for Chloe who pretty much just ate apples for dinner), and agreed we would make this again...except Brian complained that there were to many tomato chunks in this. If there are ANY tomato chunks in it, there's too much for his liking. That doesn't mean I'm going to stop putting them in there though!
1 (28oz) can diced tomatoes (I used about 1/3 c total in this recipe)
water
1 tablespoon olive oil
1 medium onion, minced
salt and freshly ground black pepper to taste
3 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 pound fresh Italian sausage, crumbled (I used 1 lb ground turkey)
10 dry curly edged lasagna noodles, broken into 2 inch pieces
1 (8oz) tomato sauce (I used spaghetti sauce)
1/4 cup shredded mozzarella cheese
1/2 cup Parmesan cheese + more for serving
1 cup ricotta cheese (I used about 2/3 cup and mixed it into the dish)
3 tablespoons chopped fresh basil (I used dried)
Pour diced tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart; set aside.
Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add Italian sausage and cook, breaking apart meat, until no longer pink, about 4 minutes.
Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
Remove skillet from heat and stir in cheeses. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.
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