Broken Lasagna Pasta with Meat Sauce — a simple, satisfying way to enjoy lasagna flavors without the fuss of layering. Quick enough for a weeknight and easy enough for teens to prepare, this dish delivers comfort and flavor in about 45–50 minutes.
I spotted a striking photo on Martha Stewart’s Instagram and was inspired to try a “broken” lasagna technique. Martha used handkerchief-style pasta in a pea pesto, which I’m eager to try when the weather warms. For now, I wanted comfort food with that classic lasagna taste but in a quicker, easier format.
Broken Lasagna Pasta with Meat Sauce
This method keeps the beloved elements of lasagna — hearty noodles, savory meat sauce, and fresh herbs — but removes the time-consuming layering. It’s a brilliant shortcut when you want lasagna-like comfort without the lengthy bake.
It’s an excellent weeknight alternative: less prep, less time, same cozy satisfaction. My tip: make the sauce first. If you cook the pasta before the sauce is ready, toss the drained pasta with a little olive oil to keep it from sticking. You can also run the noodles under cold water to separate pieces or simply add them to the sauce and toss — a few clumps won’t hurt the final dish. Either way, you’ll have dinner on the table in under an hour.
This version benefited from sweet Italian sausage for extra flavor. Quality sausage or a mix of ground beef and sausage will enhance the sauce, adding depth and richness.
Broken Lasagna Pasta with Meat Sauce
10 mins
40 mins
50 mins
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 lb. lean ground beef
- 1 lb. sweet Italian sausage
- 1 (15.5 oz.) can tomato sauce or marinara sauce + more if needed
- 1 (28 oz.) can crushed tomatoes fire roasted, if desired
- 1 tablespoon sugar
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- 1 lb. curly lasagna noodles broken into 2-inch pieces
- fresh basil leaves
Instructions
- Using a large, deep skillet over medium-high heat, warm the olive oil. Add the chopped onion and cook about 3–4 minutes until translucent. Add the minced garlic and cook for about 1 minute.
- Add the ground beef and sweet Italian sausage. Brown the meat, about 6–8 minutes, breaking it up as it cooks. Drain excess fat from the pan.
- Stir in the tomato sauce, crushed tomatoes, sugar, and Italian seasoning. Bring to a boil, then reduce heat and let simmer 25–30 minutes. Season with salt and pepper to taste.
- While the sauce simmers, bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook about 10 minutes, stirring frequently, until al dente. Drain the pasta, then add it directly to the sauce and gently toss to combine. Garnish with fresh basil and serve.
Notes
