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When thinking of after-school dinners, the most important qualifications are quick, kid-friendly, and hearty, and this recipe checks off all those boxes. Best of all, it’s made with basic ingredients, prepared in one pot, and is done from start to finish in just under an hour.
2 tablespoons olive oil
1 large white onion, diced
2 and 1/2 to 3 pounds (1.15 to 1.36 kilograms) ground meat (I prefer a mix of chicken and beef)
32 ounces (910 grams) chicken broth, such as Manischewitz
2 (24-ounce/680-gram) jars Tuscanini Marinara Sauce
1 tablespoon Italian spice
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1 (16-ounce/450-gram) box Haddar Lasagna Noodles
dried or fresh parsley, for garnish
Add oil and onion to a six-quart pot and sauté for three to five minutes, until transparent.
Add the ground meat and cook until browned and crumbly, stirring every few minutes.
Once the meat is done, add the chicken broth, marinara sauce, and spices. Bring to a boil.
Break each lasagna noodle into four pieces and add to the pot. Mix and simmer for 45 minutes or until noodles are cooked to your liking. Keep stirring every so often so the noodles don’t stick together.
Garnish with dried or fresh parsley and serve in a bowl or deep dish.
Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Naftoli Goldgrab
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