1 can (28 ounces) either crushed or purée tomatoes
5 1/2 cups cold water
1 pound broken lasagna (break into pieces by hand)
8 ounces small cubed fresh mozzarella
1 cup grated Parmigiano-Reggiano cheese
1/2 cup chopped basil or parsley
chopped basil or parsley
Heat the oil in a large saucepan on high. Add the beef and break up into small pieces with a wooden spoon as it cooks.
Stir in the onion and cook for a couple of minutes.
Add the garlic, herb seasonings, salt and pepper and cook for 30 seconds.
Add in the tomatoes, water and broken lasagna; stir to mix well. Bring to a boil, lower the heat to a gentle boil and continue cooking and stirring constantly for the suggested time on the lasagna package. Cook until tender.
Take the pasta off heat and stir in the mozzarella, Parmigiano-Reggiano and the basil. Let sit for 30 seconds and stir again. The dish is ready when the mozzarella becomes a little stringy.
Serve in warm bowls with extra basil or parsley as a garnish.