Deconstructed Lasagna

Instructions

• In a large skillet, sauté the chopped onions in olive oil over medium heat until they become translucent, then add minced garlic and cook for another minute.
• Add ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
• Stir in tomato paste and cook for a couple of minutes to develop the flavor.
• Pour in the crushed tomatoes, dried oregano, salt, and pepper. Reduce the heat to low and simmer the sauce for about 30 minutes, allowing the flavors to meld together.
• Meanwhile, cook the lasagnette ricce pasta according to the package instructions until al dente. Drain and set aside.
• Once the sauce has simmered, add the cooked pasta to the skillet and mix until well combined.
• Stir in chopped fresh basil and diced fresh mozzarella, allowing the cheese to melt slightly.
• Plate and add a dollop of ricotta cheese.
• Sprinkle with grated Pecorino Romano cheese and garnish with additional fresh basil leaves.
• Buon appetito!