Lasagna Casserole

a Rachel Ray recipe

1 lb curly-shaped pasta
salt
3 Tbsp extra virgin olive oil (EVOO)
1 lb ground beef & pork mix (would be good substituted with chicken, too)
1 carrot, grated
1 onion, finely chopped
4 cloves garlic, grated
black pepper
1 can diced tomatoes
1 cup chicken stock
1/2 cup basil leaves, shredded or torn
handful of flat leaf parsley, coarsley chopped
2 cups ricotta cheese
1/2 cup Parmigiano Reggiano cheese

Heat oven to 400 degrees. Heat a pot of water to boil for the pasta.
Once at a boil, salt liberally and add pasta. Cook for 6-7 minutes.

While water comes to a boil, heat EVOO over medium-high heat. Add the meat and lightly brown for 3-4 minutes, breaking it up into small bits. Add carrot, onions and garlic. Season with salt and pepper and cook for a few minues. Drain tomatoes into a colander and crush up a bit. Add them to beef & veggies. Add chicken stock, bring to a bubble and simmer for 15 minutes. Fold in basil & parsley.

When the pasta is ready, drain it and return it to the pot. Add the ricotta chese and sauce, tossing to coat. Transfer to a casserole dish and top with Parmigiano Reggiano cheese.

Bake 15 minutes or so, until top crusts up a bit. Toss together a green salad to serve alongside while casserole is in the oven.