Lasagna Toss Bolognese

• 1 package lasagna noodles
• 2 tbsp. olive oil
• 1 lb. lean ground beef or meatloaf mix (ground beef, pork, and veal)
• 1/2 c. dry red wine
• 1 jar marinara sauce
• 13 c. whole milk
• 3/4 c. part-skim ricotta cheese
• 1/2 c. Fresh basil
• 1/4 c. freshly grated Pecorino Romano cheese
• Pepper
• 13 c. shredded part-skim mozzarella cheese

1. Heat large covered saucepot of water to boiling.
2. Add lasagna noodles, and cook as label directs, increasing cooking time by 2 to 3 minutes or until al dente.
3. Meanwhile, in 12-inch skillet, heat oil on medium-high.
4. Add meat and cook until no longer pink, breaking it up with spoon, about 3 minutes.
5. (If using meatloaf mix, drain off fat before adding wine.)
6. Add wine; cook 2 to 3 minutes or until almost evaporated.
7. Stir in marinara; heat to boiling.
8. Simmer on low 5 minutes, stirring occasionally.
9. Stir in milk; simmer 5 minutes.
10. In bowl, stir ricotta with basil, Romano, and 1/4 teaspoon coarsely ground black pepper; set aside.
11. Drain noodles; return to saucepot.
12. Add meat sauce and mozzarella; toss well.
13. Spoon onto 6 warm plates; top with dollops of ricotta mixture.

lasagna noodles, olive oil, lean ground beef, red wine, marinara sauce, milk, ricotta cheese, fresh basil, freshly grated pecorino romano cheese, pepper, mozzarella cheese

Taken from www.delish.com/recipefinder/lasagna-toss-bolognese-recipe (may not work)