Deconstructed Lasagna

Deconstructed Lasagna
  • Prep Time
  • 4Servings


  • Salt and pepper
  • 1 pound long fusilli or mafalda pasta
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 pound ground beef sirloin
  • 1 small carrot, grated or finely chopped
  • 1 small onion, grated or finely chopped
  • 2 cloves garlic, grated or finely chopped
  • 1 cup beef broth
  • 1 28 ounce can crushed tomatoes
  • A few leaves of basil, torn
  • 1 cup fresh ricotta cheese
  • 1/3 cup finely chopped flat-leaf parsley (a generous handful)
  • 2 tablespoons butter
  • 2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls), plus more to pass around the table


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the beef, crumbling it into bits, and cook until lightly browned, 3 to 4 minutes. Add the carrot, onion and garlic; season with salt and pepper. Cook until the vegetables are softened, 5 minutes. Stir in the beef broth, then the tomatoes and basil; simmer.

In a small bowl, stir together the ricotta and parsley.

Toss the pasta with the butter, then stir in the parmigiano-reggiano and meat sauce. Scoop the ricotta mixture into each of 4 shallow bowls, then top with the meaty pasta. Pass more parmigiano-reggiano around the table.