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Mmm! Two Comfort Food Favorites Come Together To Make A Crowd-pleasing New Dish
Food & Drink
8 sheets dried lasagna noodles (about 6 ounces)
1 tablespoons olive oil, plus more for tossing and greasing
2 cloves garlic, 1 thinly sliced and 1 finely grated
Pinch crushed red pepper flakes
One 14-ounce can whole peeled plum tomatoes, crushed by hand
2 to 3 fresh basil
5 slices bacon
12 ounces ground beef chuck
12 ounces ground pork
1 cup plain dried breadcrumbs
1/2 small yellow onion, grated
1/4 cup chopped fresh parsley, plus more for garnish
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 large eggs
Freshly ground black pepper
2 cups shredded part-skim mozzarella
1/4 cup grated Parmesan
Ricotta, for serving
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and toss with olive oil, to keep them from sticking, and let cool.
Meanwhile, make the tomato sauce. Heat the oil, sliced garlic, red pepper flakes and 1/2 teaspoon salt in a large skillet over
medium heat. Stir as the oil heats up; once it shimmers, add the crushed tomatoes, 3/4 cup water and the basil. Bring to a high simmer and cook, stirring occasionally, until the sauce thickens slightly and the water has evaporated, 15 to 20 minutes (will be about 1 cup). Remove from the heat and let
cool to room temperature.
Arrange the bacon in a large skillet and cook over medium heat until brown and crispy, 4 to 5 minutes per side. Remove and finely chop when cool enough to handle.
eggs, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use your hands to thoroughly combine.
Adjust an oven rack to the middle position and preheat to 350 degrees F. Line a rimmed baking sheet with foil and brush with oil. Combine the mozzarella and Parmesan.
Shape half of the
meatloaf mixture into a 9- by 5-inch rectangle in the center of the prepared baking sheet. Make a slight indentation down the center and fill with 1/2 cup of the cheese mixture. Top with the remaining meatloaf mixture and pat to form a loaf with a slightly rounded top, making sure to pinch and seal
Top the meatloaf with one-third of the sauce and sprinkle with one-third of the remaining cheese mixture. Lay 4 lasagna noodles, crosswise and slightly overlapping, over the meatloaf, completely covering. Top with another one-third each of sauce and cheese mixture. Repeat with the
remaining mixture. Repeat with the remaining noodles, sauce and cheese.
Bake until the meatloaf reaches an internal temperature of 165 degrees F, 40 to 45 minutes. Sprinkle with parsley and let cool slightly. Slice and serve with dollops of ricotta.
**Please feel free to adjust this recipe to your taste buds**