This week's family recipe is the ultimate burst of flavor. Lasagna is always a good family go-to because who can resist it's cheesy goodness.
7 lasagna noodles
1 tablespoon of extra-virgin olive oil, plus an extra touch fro drizzling
1 pound of ground meatloaf mix
2 cups of tomato sauce
1/8 teaspoon of red pepper flakes
3 cups of baby spinach
1/3 cup of ricotta cheese
1 cup of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
1/4 cup of thinly sliced fresh basil
Preheat the broiler. Fill a wide pot with 3 inches of salted water and bring to a boil. Add the noodles and cook until al dente, about 11 minutes, then drain, transfer to a cutting board and halve crosswise.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring, until browned. Add the tomato sauce and red pepper flakes and simmer 5 minutes. Add the spinach and stir until it wilts, then add the ricotta and bring to a low simmer. Season with salt and remove from the heat. Toss the mozzarella and 4 tablespoons parmesan in a bowl.
Cover the bottom of an 8-inch-square baking dish with a layer of slightly overlapping lasagna noodles. Top with half of the meat sauce and half of the cheese mixture. Repeat with another layer of noodles and the remaining meat sauce and cheese mixture. Cover with the remaining noodles and sprinkle with the remaining 2 tablespoons parmesan. Drizzle lightly with olive oil and broil until golden and bubbling, 3 to 5 minutes. Top with the basil.