Ingredients
1 package lasagna noodles
2 tbsp. olive oil
1 lb. lean ground beef or meatloaf mix (ground beef, pork, and veal)
1/2 c. dry red wine
1 jar marinara sauce
c. whole milk
3/4 c. part-skim ricotta cheese
1/2 c. Fresh basil
1/4 c. freshly grated Pecorino Romano cheese
Pepper
c. shredded part-skim mozzarella cheese
Preparation
Step 1Heat large covered saucepot of water to boiling. Add lasagna noodles, and cook as label directs, increasing cooking time by 2 to 3 minutes or until al dente.Step 2Meanwhile, in 12-inch skillet, heat oil on medium-high. Add meat and cook until no longer pink, breaking it up with spoon, about 3 minutes. (If using meatloaf mix, drain off fat before adding wine.) Add wine; cook 2 to 3 minutes or until almost evaporated. Stir in marinara; heat to boiling. Simmer on low 5 minutes, stirring occasionally. Stir in milk; simmer 5 minutes.Step 3In bowl, stir ricotta with basil, Romano, and 1/4 teaspoon coarsely ground black pepper; set aside.Step 4Drain noodles; return to saucepot. Add meat sauce and mozzarella; toss well. Spoon onto 6 warm plates; top with dollops of ricotta mixture.
