Deconstructed Lasagna

• 8 ounces lasagna noodles, broken into smaller pieces
• 2 teaspoons olive oil
• 1 medium yellow onion, halved and very finely chopped
• 3 garlic cloves, very finely chopped or pressed through a garlic press
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons roughly chopped fresh marjoram
• Pinch of red pepper flakes
• 1/2 pound lean ground beef
• 2 cups canned whole tomatoes, chopped (or canned chopped tomatoes)
• 1/2 cup quartered bocconcini (mozzarella balls) or 1/2-inch pieces of fresh mozzarella
• 2 tablespoons finely grated Parmesan cheese

1. Bring a large pot of salted water to a boil.
2. Add the lasagna noodles and cook according to the package instructions until al dente.
3. Drain in a colander and set aside.
4. To a large, deep skillet or pot set over medium heat add the olive oil, onion, garlic, 1 teaspoon of the salt, and the black pepper, and cook until the onion is soft and sticky, -stirring often, for 6 to 7 minutes.
5. Stir in the marjoram and red pepper flakes, and once they are fragrant, after 30 seconds, stir in the beef, using a wooden spoon to break it into small pieces.
6. Cook, stirring often, until the beef is no longer pink, about 5 minutes.
7. Add the chopped tomatoes and remaining 1 teaspoon salt, reduce the heat to medium-low, and simmer the sauce until it reduces slightly, about 10 minutes.
8. Divide half of the cooked lasagna noodles among 4 bowls.
9. Top each with some mozzarella and sauce, then divide the remaining noodles over the top.
10. Add some more mozzarella and sauce, and serve sprinkled with Parmesan cheese.
11. Per serving: Calories 567; Total Fat 18g; Protein 31g; Dietary Fiber 5g; Sugars 8g

lasagna noodles, olive oil, yellow onion, garlic, kosher salt, ground black pepper, fresh marjoram, red pepper, ground beef, tomatoes, mozzarella, parmesan cheese

Taken from www.foodnetwork.com/recipes/melissa-darabian/deconstructed-lasagna.html (may not work)