1/2 lb ground pork
1/2 lb ground beed (85% lean)
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
salt and ground black pepper
6 ounces curly-edged lasagna noodles, broken into 2-inch pieces
1 (26 ounce) jar tomato sauce such as marinara (about 3 cups)
2 cups water
1/2 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
3/4 cup whole-milk ricotta cheese
1/4 cup minced fresh basil
1. Cook and drain meat: Cook meat in a 12 inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon, until fat renders, 3-5 minutes. (While meat cooks, chop garlic and prepare pasta). Drain meat and return to skillet.
2. Saute aromatics: Stir in garlic, pepper flakes, and 1/2 teaspoon salt and cook over medium-high heat until fragrant, about 30 seconds.
3. Simmer lasagna noodles: Sprinkle broken noodles into skillet, then pour in tomato sauce and water over top. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 minutes.
4. Add cheese: Off heat, stir in half of mozzarella and half of Parmesan. Season with salt and pepper. Dot heaping tablespoons of ricotta over noodles, then sprinkle remaining mozzarella and Parmesan. Cover and let stand off heat until cheeses melt, 3-5 minutes. Sprinkle with basil before serving.