Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the pasta to al dente. Drain the pasta and add it right back to the hot pot.
To the pot add the butter, chunky basil pesto, pasta sauce, enchilada sauce, sun-dried tomatoes, sheep's milk feta cheese, fontina cheese, cream cheese and heavy cream. Season with pepper and a tiny pinch of salt. Using a large wooden spoon toss everything together until a creamy sauce has formed, about 3-5 minutes.
If pot is not oven safe, transfer the pasta to a 9x13 inch baking dish. Place the mozzarella slices (or shredded mozz) on top of the pasta.Bake for 10 to 15 minutes, then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve with fresh tom-tom tomatoes.
First and foremost, let me tell you that if you love lasagna.. you will probably eat the entire pan! You have the option of swapping out the beef for turkey if you want, but I prefer it as is with lean sirloin beef (A little more expensive but more than worth it). If you would like to add chopped veggies to this recipe, I would add them right before you add the sauce over the broken lasagna shells due to the fact that you don’t wan’t to overcook them!
Another helpful hint, broiling in this recipe is just to brown the top, so keep your eye on it and don’t leave it in there for too long! ENJOY!
Pulse the tomatoes in a food processor until coarsely ground and no large pieces remain
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 tsp of salt and cook, stirring often, until softened, 5 to 7 minutes. Sir in the garlic, pepper flakes, and Italian seasoning and cook until fragrant, about 30 seconds
Add the ground beef to the skillet. Cook, stirring often and using a wooden spoon to break up the meat, about 3 to 5 minutes, or until it's no longer pink.
Scatter the pasta in the skillet, then pour the tomatoes over the top. Sir, increase the heat to medium-high, and cover. Cook at a vigorous simmer, stirring often, until the pasta is tender, 20 minutes. Make sure you stir it often or the pasta will clump together and to the bottom and sides of the skillet!!!!
Meanwhile Preheat your oven on broil!
Remove the skillet from heat, and stir in half the mozzarella and parmesan, and 1/4 cup of the ricotta. Dot the remaining ricotta over the noddles in tables spoons, then sprinkle the remaining mozzarella and parmesan. Transfer to the oven and broil until the cheese melts and is starting to brown (This will only take a few minutes.. keep an eye on it).
Remove from the oven, sprinkle with basil, and serve.