Easy Stove-top Lasagna
| 1 tbsp (15 ml) |
olive oil |
1 tsp (5ml) |
dried basil |
| 1 lb (500 g) |
lean ground beef |
½ tsp (2 ml) |
salt |
| 2 |
cloves garlic, minced |
¼ tsp (1 ml) |
fresh ground pepper |
| 1 |
onion, chopped |
1 ½ cups (375 ml) |
milk |
| 3 cups (750 ml) |
prepared pasta sauce (1 jar) |
2 cups (500 ml) |
cavatappi or fusilli pasta |
| 1 cup (250 ml) |
Ricotta cheese |
1 |
egg |
| 1 cup (250 ml) |
finely chopped fresh spinach |
|
| 1/3 cup (75 ml) |
freshly grated Thornloe Romano Cheese |
|
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 & pepper. Cook, stirring often, for 5 min. or until onion is softened.
Add milk & bring to boil; reduce heat & boil gently until about two thirds of the liquid is absorbed. Stir in pasta sauce & 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.
In separate bowl whisk Ricotta cheese with egg and ¼ cup (50 ml) Thornloe Romano. Stir in spinach. Drop Ricotta mixture in large spoonfuls on top of pasta mixture. Cover & simmer for 10 min. longer or until pasta is tender & knife inserted in centre of Ricotta comes out clean. Sprinkle with remaining grated Thornloe Romano cheese.
Serves: 4 - Preparation: 10 minutes - Cooking Time: 30 minutes
