So I have to say this is more like Hamburger Helper lasagna without so much Helper… That being said, it was really good. There’s a handful of ingredients and just a short amount of time that produce a gooey, cheesy, noodly pan of goodness.
For the Recipe:
1 tbsp. olive oil
1 large onion, chopped
1 lb. ground beef
12 oz. lasagna noodles, uncooked and broken into roughly 1 1/2″ pieces
1 20 oz. can cut tomatoes, juice included
1 tsp. dried thyme
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil (you can always substitute fresh if you have it)
2 tsp. salt, this amount might need to be adjusted depending on the saltiness of the tomatoes
1 tsp. pepper
2 c. water
4-6 oz. mozzarella, grated (amount will depend on desired cheesiness)
2 oz. parmesan, grated
In a large sauté pan heat the olive oil over medium heat and add the onions. Cook for 4 minutes, until translucent. Add ground beef, cook until nice and brown. Next add the broken up noodles, followed by the tomatoes, thyme, oregano, basil salt, pepper and water. Gently stir to make sure the noodles are evenly dispersed amongst the other ingredients. Cover the pan and cook for 7-10 minutes, until noodles are cooked to your liking. Halfway through give the noodles a gentle stir. Sprinkle the cheeses over the top, then cover. Turn off the heat and let sit for 3-4 minutes while the cheese melts.