This recipe is taken from the 2004 Milk Calendar. All of the flavours of classic lasagna in a quick stove-top version, ready in a fraction of the time.
- Prep: 10 min
- Cooking: 30 min
- 1 tbsp (15 mL) olive oil
- 1 lb (450 g) lean ground beef
- 2 garlic cloves minced
- 1 onion chopped
- 1 tsp (5 mL) dried basil
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) freshly ground pepper
- 1 1/2 cups (375 mL) Milk
- 3 cups (750 mL) tomato sauce
- 2 cups (500 mL) cavatappi or fusilli pasta
- 1 cup (250 mL) Canadian Ricotta cheese
- 1 egg
- 1/3 cup (80 mL) freshly grated Canadian Parmesan cheese
- 1 cup (250 mL) finely chopped fresh spinach
In large deep skillet, heat oil over medium-high heat; brown beef; drain off any fat. Reduce heat to medium and add garlic, onion, basil, salt and pepper. Cook, stirring often, for 5 min or until onion is softened.
Add milk and bring to boil; reduce heat and boil gently until about two-thirds of the liquid is absorbed. Stir in pasta sauce and pasta and 1 cup (250 mL) water; bring to boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, for about 10 min or until pasta is almost tender.
Meanwhile, in bowl, whisk Canadian Ricotta with egg and 1/4 cup (60 ml) Canadian Parmesan. Stir in spinach. Drop Ricotta mixture by large spoonfuls on top of pasta mixture. Cover and simmer for 10 min longer or until pasta is tender and knife inserted in centre of Ricotta comes out clean. Sprinkle with remaining grated Parmesan cheese.
For an extra special presentation, sprinkle shredded Canadian Mozzarella on top of cooked dish and broil for 2 min or until melted.-Christine Cushing
For the Adventurous: Replace ground beef with 1 lb (450 g) lean spicy Italian sausage (casings removed). Add 1/4 cup (60 mL) chopped drained oil-packed sundried tomatoes with pasta sauce. Sprinkle top with 1/2 cup (125 mL) grated Canadian Asiago cheese and broil for 2 min at end.
Top 5 Nutrients
|Calcium:||41 % / 452 mg|
|Vitamin B12:||109 %|