Ingredients
Pasta & Sauce
| 1 tbsp | (15 mL) | Canadian unsalted butter |
| 1 lb | (454 g) | extra lean ground beef |
| ½ cup | (70 g) | yellow onion, diced |
| 2 | (6 g) | garlic cloves, minced |
| 2 tsp | (5 g) | Italian seasoning |
| 4 cups | (110 g) | baby spinach |
| 2 cups | (500 mL) | marinara sauce |
| 1 cup | (250 mL) | Canadian 35% whipping cream |
| ½ cup | (125 mL) | Canadian 2% milk |
| ½ cup | (125 mL) | low sodium vegetable stock |
| 14 | (225 g) | 14 oven-ready noodles (225 g), broken into pieces |
| 2 cups | (220 g) | Canadian mozzarella cheese, grated |
| 1 cup | (250 mL) | Canadian 10% ricotta cheese |
Garnish
| 2 tbsp | (30 mL) | Chopped basil |
| 1 cup | (150 g) | Quartered tomatoes (optional) |
Directions
- Preheat oven to 375°F.
- In a deep, large skillet, melt the butter over medium heat.
- Add the ground beef and cook until browned, breaking it into small pieces. Drain any excess oil.
- Add the onion, garlic and Italian seasoning. Cook until the onion is translucent.
- Stir in the spinach and cook until just wilted.
- Add the marinara sauce, cream, milk and stock.
- Bring to a simmer, then stir in the broken lasagna pieces, making sure the pasta is submerged.
- Transfer the mixture to a baking dish.
- Sprinkle mozzarella and dollop ricotta cheese over top of the lasagna evenly.
- Cover with foil and bake for 30 minutes.
- Remove the foil and broil for 5 minutes, until the cheese is golden and bubbly.
- Garnish: Top with basil and tomatoes if using. Serve hot.
Tip
- For an extra protein boost, blend ½ cup cottage cheese until smooth and stir it into the sauce before baking.