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One Pot Lasagna: inspiredentert...
1 tbsp olive oil
1 yellow onion, finely diced
2 cloves garlic, finely diced
1lb hot Italian sausage, removed from its casing (ground beef, ground pork or veggie ground would also work)
1 24oz jar tomato sauce
1 tsp dried oregano
½ tsp red pepper flakes
2 cups beef, chicken or vegetable broth
1lb farfalle pasta (use whatever kind of pasta you want)
1 cup ricotta cheese
1 cup mozzarella, grated
½ cup parmesan cheese, grated
In a large Dutch oven or oven proof pot, heat olive oil over medium high. Add the onion and let it sauté for 3-4 minutes or until it begins to soften. Add the garlic and cook for another 30 seconds. Add the sausage and cook, breaking it up with the side of a spoon, until it’s no longer pink. Add the tomato sauce, dried oregano, red pepper flakes, broth and pasta. Stir well to combine.
Bring to a boil then reduce heat to medium low, cover and simmer for 10-12 minutes or until the pasta is cooked through. Stir 2 or 3 times to prevent the pasta from sticking to the bottom of the pot. Stir in the ricotta and half of the parmesan cheese. Top with the shredded mozzarella cheese and remaining parmesan. Place pot in the oven and allow it to bake until the cheese has melted completely. Top with freshly chopped basil or parsley.
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