Stovetop Lasagna Sloppy Joes

I’m not sure what to call this, but it is really good. This recipe is a blend of meat and lasagna and I bet your kids will love it. Italians please don’t come after me for cracking the sheets of lasagna, I didn’t mean to. (p.s I so did lol).

1 large Spanish onion – diced
2 big carrots – peeled and diced
¼ cup canola oil
2 Tablespoons Kosher salt
6 cubes frozen garlic
2-3lb chopped meat
1 teaspoon chili powder
1 Tablespoon paprika
2 teaspoons black pepper
¼ cup sugar
1 30oz can tomato sauce
1 Tablespoon ketchup
2 cups chicken stock
2 cups warm water
1 17.6oz box Tuscanini oven ready lasagna noodles – broken into big pieces

1) In a 8 quart pot over medium heat add, Spanish onion, carrots, oil, Kosher salt, and garlic cubes. Sautee until onions are translucent stirring occasionally.
2) Add chopped meat, chili powder, paprika, black pepper, and sugar. Using a large spoon stir well while breaking up the chop meat into chunks.
3) Once the chopped meat is completely browned, add the tomato sauce, ketchup, chicken stock, and warm water. Raise the heat to high and place lid on pot. Bring to a rolling boil, about 7 minutes.
4) Using a spoon taste the liquid and adjust the seasoning (salt/pepper). Add in the lasagna noodles.
5) Allow to come back to a rolling boil stirring occasionally. Lower heat and cover, cook for additional 15 minutes. Remove from heat and serve.

Chefs Tips:
1) Be careful when adding the lasagna noodles into the pot, the hot liquid may splatter.
2) Store in fridge for up to 3 days, reheat over medium heat.