Lasagna Toss
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 716 |
| pro | 34 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 106 g |
| fibre | 10 g |
| chol | 50 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 46 |
| vit A | 27 |
| vit C | 78 |
| folate | 80 |
Instead of taking the time to layer lasagna, capture the dish's classic flavours by tossing everything together in a pot. Parmesan and Romano cheeses are excellent substitutes if you can't find Asiago.
Ingredients
Preparation
In nonstick skillet, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 7 minutes. With slotted spoon, transfer meat to bowl. Drain any fat from pan.
Add onion, garlic, mushrooms, herb seasoning, salt and pepper to pan; fry over medium heat, stirring occasionally, until mushrooms are browned and liquid is evaporated, about 10 minutes.
Return meat to pan. Add pasta sauce and green pepper; simmer until pepper is tender, about 10 minutes.
Meanwhile, break each noodle into quarters. In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot. Add sauce and vinegar. Add reserved pasta water to further moisten if desired; toss to coat. Serve sprinkled with cheese.
Source : Everyday Favourites: 2005
- Keywords : Dinner; Pan Fry; Skillet; Beef; Mushrooms; Pasta; Balsamic Vinegar; Lasagna noodles; Cheese; Tomato sauce;
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