PINOY READERS

Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use 1/2 pound each ground pork and ground beef and 85 percent lean ground beef. ingredients 3 (14.5-ounce) cans whole peeled tomatoes 1 tablespoon olive oil 1 medium onion, minced Salt, to taste 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) 1/8 teaspoon red pepper flakes 1 pound meatloaf mix 10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths 2 ounces mozzarella cheese, shredded (1/2 cup) 1/2 ounce Parmesan cheese, grated (1/4 cup) Ground black pepper, to taste 3/4 cup ricotta cheese (see Tip) 3 tablespoons chopped fresh basil leaves directions Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses. Heat the oil in a 12-inch nonstick sk...

Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use 1/2 pound each ground pork and ground beef and 85 percent lean ground beef. Ingredients 3 (14.5-ounce) cans whole peeled tomatoes 1 tablespoon olive oil 1 medium onion, minced Salt, to taste 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) 1/8 teaspoon red pepper flakes 1 pound meatloaf mix 10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths 2 ounces mozzarella cheese, shredded (1/2 cup) 1/2 ounce Parmesan cheese, grated (1/4 cup) Ground black pepper, to taste 3/4 cup ricotta cheese (see Tip) 3 tablespoons chopped fresh basil leaves Directions Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses. Heat the oil in a 12-inc...

Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use 1/2 pound each ground pork and ground beef and 85 percent lean ground beef. Ingredients 3 (14.5-ounce) cans whole peeled tomatoes 1 tablespoon olive oil 1 medium onion, minced Salt, to taste 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) 1/8 teaspoon red pepper flakes 1 pound meatloaf mix 10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths 2 ounces mozzarella cheese, shredded (1/2 cup) 1/2 ounce Parmesan cheese, grated (1/4 cup) Ground black pepper, to taste 3/4 cup ricotta cheese (see Tip) 3 tablespoons chopped fresh basil leaves Directions Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses. Heat the oil in a 12-inc...