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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Cook the lasagna noodles in a large pot of well-salted boiling water with 1 tbsp olive oil, stirring occasionally, until just shy of al dente — tender but with a firm center, about 8 minutes. Drain in a colander and lay the noodles flat on a lightly oiled sheet of foil or parchment to prevent sticking.
Heat a large skillet over medium-high heat. Add the ground beef and ground pork and cook, breaking the meat into small pieces, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 8 minutes. Tilt the pan and spoon off all but 1 tbsp of the rendered fat.
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