Easy Stove-top Lasagna

1 tbsp olive oil 1 lb lean ground beef
2 cloves garlic, minced 1 onion, chopped
3 cups prepared pasta sauce 1 cup Ricotta cheese
1 cup finely chopped fresh spinach ½ cup freshly shredded Thornloe Romano cheese
1 tbsp dried basil ½ tsp salt
¼ tsp fresh ground pepper 1½ cup Milk
1 egg cavatappi or fusilli pasta


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

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