Stovetop Lasagna

Serves 4-6

You’ll need: 

1 onion
2 garlic cloves
1 tbsp olive oil
1 lb ground meatloaf mix (beef, pork and veal)
Kosher salt and freshly ground black pepper
5 oz baby spinach
1 1/2 cups jar red marinara sauce
3/4 cup beef broth
1/2 cup ricotta cheese
Red pepper flakes (optional)
6 no-boil lasagna noodles
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil

On a large cutting board, chop the onion and mince the garlic. Heat a 12-inch skillet over medium-high heat and add the olive oil. When the oil shimmers, add the onion and sauté until it begins to soften, about 1 minute. Add the garlic, meat loaf mix, 1 teaspoon of salt and a few grinds of pepper. Break the meat into small pieces with a spatula as it cooks. Cook until the meat is no longer pink. 

Add the spinach in two batches, turning with tongs until it wilts, about 1 minute. Stir in the sauce, broth, ricotta cheese and red pepper flakes. Stir and bring to a boil. Taste and adjust the seasoning with more salt, pepper or pepper flakes. Remove from the heat.

Transfer two-thirds of the meat mixture to a medium bowl. Lay three of the noodles in the pan, breaking them up to fit so it covers the sauce left in the pan. Cover with half the sauce and the remaining three noodles. Top with the remaining sauce, pushing the noodles down into the sauce so that they are covered. Sprinkle with the mozzarella and Parmesan cheeses. Cover and return the pan to medium-low or low heat. Simmer until the noodles are tender, about 15 minutes.

Serve hot and sprinkle with basil.