8 ounces whole wheat lasagna noodles, broken into thirds
1 tablespoons olive oil
2 tablespoons unsalted butter
1/2 sweet onion, diced
4 garlic cloves, minced
1 1/4 teaspoons salt
1/2 teaspoon pepper
1 pound 95% lean ground beef
1 (28-ounce) can crushed tomatoes
3 tablespoons fresh chopped basil
4 ounces fresh mozzarella cheese, sliced
1/2 cup ricotta cheese
8 fresh basil leaves, torn
parmesan cheese for grating
Preheat oven to 425 degrees F. Prepare water for pasta and bring to a boil. Season ground beef with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat a large (mine was 12.5 inch) oven-safe skillet over medium heat. Add in olive oil and 1 tablespoon of butter, then toss in onions with 1/4 teaspoon salt. Stir and cook for 3-4 minutes, until soft. Add in garlic and cook for another minute, then add in ground beef, baking it apart with a spatula or wooden spoon. Cook until just browned, about 5-6 minutes, stirring occasionally. If there is excess liquid in the pan, feel free to drain a bit.
At this point your water should be boiling, so make sure to toss the broken noodles in and cook them for about 5 minutes. Remove with a slotted spoon or drain and set aside for a few minutes.
Once beef is browned, add in tomatoes with remaining butter and the 3 tablespoons of fresh basil, tossing well to coat. Add in broken noodles, using the spatula or spoon to fold the beef and sauce over the noodles. One noodles are evenly distributed and mostly under the sauce, add sliced mozzarella on top and scoops on ricotta. Bake for 10 minutes, then immediately remove and add torn basil on top. Serve!