Add the ground beef and tomatoes to a large saute pan over medium-high heat. Cook, while breaking up the tomatoes and beef, until beef is browned, about 10 minutes.
Stir in the cornstarch, garlic, oregano, onion, crushed red pepper, and 1 tsp salt until well combined.
Stir in the water and bring to a boil.
When water begins to boil, stir in the broken lasagna noodles then return to a boil.
Place a lid on the pan and reduce the heat to medium-low then simmer over medium-low heat for 10 minutes.
Take the lid off the pan and continue to cook until noodles are tender and sauce has thickened a bit, about 5 more minutes.
In a small bowl mix together the ricotta, Parmesan, basil, 1/4 tsp salt, and 1/4 tsp black pepper until well combined then set aside.
Take the pan off the heat then place dollops of the ricotta mixture on top of the beef and noodles.
Sprinkle the shredded mozzarella cheese evenly on top then put the lid back on the pan and let sit for about 10 minutes off the heat.
23 people Yepped this recipe
Print Recipe
