Stovetop Lasagna

I love lasagna, but not the work and effort that goes into it.  I wanted to find a way to make an easier version to satisfy my cravings for lasagna that would not make me wait hours for the results.  I used crushed tomatoes as my daughter does not like chunks, if you prefer a little more texture you can certainly use diced tomatoes.  For the mozzarella, I prefer the boconccini for the look yet you can certainly use the large ball and slice and place over the top - it's all about celebrating the effort, not perfection.

1 medium yellow onion, minced
3 garlic cloves, minced
1/4 cup olive oil
1 tbsp. Italian seasoning
1.5 lb. meatloaf mix from meat department
32 oz. can crushed tomatoes
3/4 cup water
1/2 lb. lasagna noodles, broken into 2"-3" pieces
2 tbsp. dried basil
1 cup grated Parmesan cheese
8 oz. fresh mozzarella balls - boconccini (tiny ones) preferred

Place saute or saucier pan over medium heat on stovetop and add oil.  Once oil has heated up for a minute or so add onions, garlic and Italian seasoning.  Saute for five minutes, add meatloaf mix and cook for 7-10 minutes until meat is no longer pink.  Season with salt and pepper.

Place broken noodles on top of cooked meat and pour in water and crushed tomatoes, sprinkle dried basil on top.  Place cover on pan and cook on simmer for 30 minutes.

Remove from heat.  Remove cover and sprinkle with Parmesan cheese, season with salt & pepper.  Using a spatula, gently stir to combine.  Dot top with fresh mozzarella and place cover back on and let stand for 5 minutes.  Serve.

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