Take your lasagna to the skillet with this rustic deconstructed lasagna. Ontario lamb adds a wonderful richness to the sauce and becomes creamy with the addition of Ontario ricotta and mozzarella cheeses. Dinner is ready!
Preparation Time:
Cooking Time:
Serves: 4 to 6
Ingredients
- 4 fresh lasagna sheets
- 1 tbsp (15 mL) vegetable oil
- 3 cloves garlic, minced
- 1 Ontario Onion, diced
- 500 g ground Ontario Lamb
- 1 tbsp (15 mL) dried oregano leaves
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) crushed red pepper flakes
- 1 can (19 oz/540 mL) petite cut stewed tomatoes with juices
- 1 cup (250 mL) beef or chicken broth
- 4 cups (1 L) Ontario Baby Spinach
- 1 cup (250 mL) Ontario Ricotta Cheese
- 3/4 cup (175 mL) shredded Ontario Mozzarella Cheese
- 3 tbsp (45 mL) chopped fresh Ontario Basil Leaves
Instructions
Cut lasagna sheets in half crosswise, then cut into 1-1/2 inch (4 cm) wide strips. Set aside.
In large nonstick deep skillet, heat oil over medium heat. Cook garlic and onion for 3 minutes or until softened. Add lamb, oregano, salt and red pepper flakes; cook, stirring for 5 minutes or until lamb is no longer pink.
Add tomatoes and broth to lamb mixture; bring to boil. Stir in spinach and pasta; return to simmer. Cover; cook for 10 minutes or until pasta is tender. Uncover, dollop with ricotta and sprinkle with mozzarella; cook for about 2 minutes to heat ricotta and melt cheese. Sprinkle with basil.
Nutritional information
1 Serving (When recipe serves 6):
- PROTEIN: 29 grams
- FAT: 21 grams
- CARBOHYDRATE: 34 grams
- CALORIES: 443
- FIBRE: 3 grams
- SODIUM: 740 mg