Heat the 3.5 Quart Sauté Pan over medium heat until it’s hot enough that water beads across the surface, about 2 minutes.
Add the ground beef to the hot, dry skillet and season with salt and
pepper. Cook, breaking up the meat with a spoon, until it’s just cooked
through, but still very pink. (It will continue to cook in the sauce.)
Drain off the fat.
Stir in the pasta sauce and season with salt and pepper if needed.
Remove all but a third of the sauce from the pan and set aside.
Layer one-third of the uncooked noodles over the sauce as evenly as
possible. (They won’t fit perfectly into the pan and it’s ok if they
overlap a bit.) Spread half the ricotta evenly over the noodles, and
then sprinkle with one third of the mozzarella. Make a second layer of
noodles, ricotta, mozzarella and sauce. Make a final layer of noodles,
sauce and the remaining mozzarella.
Cover and cook over medium heat until steam begins to escape from under the lid.
Spin the lid to engage the Vapor Seal then immediately reduce the heat
to low. Cook for 40 to 50 minutes until the noodles are tender when
pierced with the tip of a small knife. (Give the lid a spin after about
10 minutes. If it spins easily, leave it alone until it’s done. If not,
increase the heat to re-engage the water seal then reduce the heat to
medium-low and continue cooking as directed.)
Remove the pan from the heat and let rest for about 10 minutes. Serve.
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