This recipe is one of my favourites, because it’s relatively easy and comforting. But, I will warn you: this recipe may cause you to eat nothing but pasta for a week.
Originally, I was searching through my pantry for something to make one night, and I realized that I actually had everything I needed for lasagna—except the lasagna noodles. So I had to improvise. This recipe can serve 1-3 people, depending on the portion size.
500 g ground beef/chicken
300 g macaroni
½ jar of your favourite marinara/tomato sauce (Or make your own!)
3 cloves minced garlic
½ diced white onion
1 tsp olive oil
½ tsp of red chili flakes
1 tsp oregano
1 small can tomato paste
100 g asiago cheese, grated
100 g provolone cheese, grated
75 g parmesan cheese, grated.
75 g bread crumbs
Salt & pepper to taste
Grab a pot for the macaroni, fill it with water, and set it to boil. Take a second pot and pour in the olive oil, warming it over medium heat, and then chuck in the garlic, onion, oregano, and chili flakes. Cook until the onions turn translucent.
Add your ground meat to the pot, stir all the ingredients together, and let cook until the meat is thoroughly browned. Now is a good time to check if the water in the other pot is boiling—if so, add the macaroni and let that cook with occasional stirring for 10 minutes.
Once meat is browned, add tomato paste and marinara sauce, and stir to combine. Let the meat sauce cook for 5-10 minutes on low heat to let the flavours mix. When pasta is done, drain, and grab a cooking dish.
Now to create the lasagna! Layer some macaroni down, cover with meat sauce, sprinkle with a mixture of the cheeses, and then layer more macaroni, more sauce, and more cheese until you run out of everything.
Sprinkle your bread crumbs on top of the last layer of cheese. Then put your cooking dish full of delicious lasagna macaroni into an oven preheated to 350ºF (180ºC). Bake for 20 minutes, or until the top is golden brown and crunchy. It’s dinner time!