Deconstructed Lasagna Bake
Deconstructed Lasagna Bake
Reminds me of a dish called, Pa’s Mess from a restaurant just outside of Boston, Ma. called Comella’s.
Ingredients
Cooking time: 35 min.
Preparation time: 30 min.
Total Time: 65 min.
Servings: 6
Prevents your screen from going dark.
12 oz dried pasta (Image uses Penne)
1 pound ground beef
½ teaspoon kosher salt
¼ teaspoon black pepper
25 oz marinara sauce
¼ cup fresh basil
3 garlic cloves, minced
1 teaspoon dried oregano
1 cup ricotta cheese
8 oz fresh mozzarella, torn or shredded
parsley for garnish
olive oil
Preparation
Preheat oven to 375 degrees F and prep a 9×13 inch pan, rubbing with a little bit of olive oil to coat it. Meanwhile boil water and cook pasta just 1-2 minutes short of package directions until al dente (firm, but cooked through).
At the same time, brown ground beef in a large saute pan until cooked through, about 5-6 minutes, and drain if there is a lot of excess moisture. Add marinara sauce.In a separate bowl, combine the basil, garlic, oregano with ricotta cheese until well mixed.
Drain pasta and toss with the marinara/beef mixture till coated. Layer ½ the pasta in the bottom of the pan. Then top with all of the ricotta/garlic/basil mixture. Spread the rest of the pasta over the top of the ricotta mixture, then dot with mozzarella tears all over the top.
Cover with aluminum foil and bake at 375 for 20-5 minutes until warmed through and bubbling. Remove foil and bake uncovered for another 10 minutes until lightly browned on top.