Well, D is back on his swing shift so he won't be here for dinner. Which makes cooking for 1 1/2 people not all that fun, plus trying to keep both kids occupied while I am in the kitchen is a monumental task. So I got this recipe from my friend Joy several years ago. It can easily be doubled and frozen.
Any brand of curly-edged lasagna noodles will work. Do not use no-boil noodles. If the pasta is really dry and prone to shattering, you may need to add extra water to the skillet while the pasta cooks. If you can't find meatloaf mix, use 8 oz ground beef and 8 oz ground pork. Like it spicey? Increase the amount of red pepper flakes.
1 (28 oz) can diced tomatoes
1 tbsp olive oil
1 onion, minced
3 garlic cloves, minced
1/8 tsp red pepper flakes
1 lb meat loaf mix
10 curly-edged lasagna noodles
1 (8oz) can tomato sauce
1/2 grated Parmesan cheese
8 oz whole-milk ricotta cheese
1/2 minced fresh basil
1.Pour the tomatoes with their juice into a quart measuring cup. Add enough water (I used red wine) to measure 4 cups.
2. Heat the oil in a 12-in nonstick skillet over medium heat until shimmering. Add the onion and 1/2 tsp salt and cook until softened, about 5 minutes.
3. Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix (I used a combo of ground beef and ground turkey) and cook, breaking up the meat into small pieces with a spoon, until no longer pink, about 5 minutes.
4. Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce heat to medium-lo and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup of water to loosen the sauce.)
5. Remove the skillet from the heat and stir in 1/2 cup Parmesan cheese. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta cheese of the noodles. Cover the skillet and let stand off the heat for 5 minutes.
6. Sprinkle with the basil and serve, passing the extra Parmesan separately.
*I add extra Oregano, Thyme, Basil, and Marjoram. You can add Italian seasoning too it which is the same thing.