America’s Test Kitchen – Serves 8

This dish caused the “Great Lasagna Controversy.” To stir, or not to stir? That is the question. Whatever your preference, this recipe makes a mouthwatering lasagna. 

Traditional lasagna is a pain in the a** to make. It is time-consuming, messy, and keeping it intact when serving is difficult. One afternoon, Kurt Miller, a photographer friend I met in the early 1980s, changed my idea of making lasagna forever. It had the same good flavor of marinara sauce, meat, noodles, and melted cheese, but with way less labor. Lasagna doesn’t have to be a demanding job as long as you are ok with this version being rustic.  

In Kurt’s version, he does not stir the noodles. But I have pointed out to him a zillion times that in the book it clearly states to stir it once in a while. So I am a rule follower and I stir just like it says, which makes the noodles break up a little. My friend Kurt likes the noodles to stay as perfect as possible. 

To be honest, it just doesn’t matter, and in the end, it gives us something to discuss. That’s the beauty of cooking — it’s a shared experience. I think friends who try new recipes with me and share their discoveries are priceless.

Ingredients

• 1 Can diced tomatoes (28 oz.) 
• Water
• 1 T Olive oil
• 1 Medium onion, diced fine
• ½ t Salt
• 3 Garlic cloves, pressed or minced
• ¼ t Red pepper flakes 
• ½ lb Ground beef 
• ½ lb Ground pork
• 10 Lasagna noodles, broken into 2″ lengths 
• 1 C Rao’s marina sauce
• ¾ C Grated Parmesan cheese, plus 1/4 cup more to top
• Ground pepper
• ½  C  Mozzarella cheese, shredded
• ¼ C  Parsley
• ¼ C Basil leaves
• 1 C Ricotta cheese

Directions

• Dump the entire can of diced tomatoes and the juice into a big measuring cup.  Fill the rest of the way with water until you get 1 quart of liquid. If you are like me you might be wondering, what’s a quart? I’m gonna tell you! It is four cups. 
• In a large 12″ non-stick skillet (with a lid), heat olive oil over medium heat. Add onion and salt. Cook until translucent. Add garlic and red pepper flakes.  Stir for about 30 seconds.
• Add meat and cook until brown/done.
• Sprinkle the dry lasagna noodles (already broken) on top of the meat but do not stir.  Dump the diced tomato and their juice and the tomato sauce on top of the noodles. Cover and simmer for 20 minutes, stirring occasionally until the pasta is tender.  (Okay, okay, you can do it Kurt’s way if you must.)
• Remove the skillet from the heat and stir in all but two tablespoons of the parmesan. Season with salt and pepper to taste. 
• Dollop the ricotta mixture on top of the pasta.  Cover and let it stand off the heat for 5 minutes. Sprinkle the top with basil and remaining Parmesan cheese.