Enjoy the comforting taste of lasagna in less than half the time it usually takes to make. If you can't find pappardelle pasta, substitute an equal weight of fresh lasagna sheets and cut each lengthwise into eight strips.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2012
- 1 tablespoon olive oil
- 1 onion finely diced
- 1 lb extra-lean ground beef
- 3 cloves garlic minced
- 2 teaspoons dried Italian herb seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 oz button mushrooms stemmed and quartered
- 1 bottle (680 ml) strained tomatoes (passata)
- 12 oz pappardelle nests
Ricotta Herb Topping:
- 2/3 cups ricotta cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon lemon juice
- 1 pinch freshly grated nutmeg
MethodRicotta Herb Topping: Stir together ricotta, parsley, lemon zest, lemon juice and nutmeg; set aside.
In saucepan, heat oil over medium-high heat; cook onion, stirring occasionally, until softened, about 4 minutes.
Stir in beef, garlic, Italian seasoning, salt and pepper; cook, breaking up beef with spoon, until browned, about 6 minutes.
Stir in mushrooms; cook until light golden, about 6 minutes. Stir in tomatoes and bring to boil; reduce heat and simmer for 15 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions. Drain and return to pot. Add beef mixture; toss to coat. Serve with dollops of the topping.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 969 mg
- Sugars 12 g
- Protein 43 g
- Calories 684.0
- Total fat 19 g
- Potassium 1101 mg
- Cholesterol 83 mg
- Saturated fat 8 g
- Total carbohydrate 83 g
- Iron 61.0
- Folate 98.0
- Calcium 17.0
- Vitamin A 21.0
- Vitamin C 43.0