Lasagna Toss

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Everyday Favourites: 2005

Ingredients

  • 12 oz lean ground beef
  • 1 onion chopped
  • 2 cloves garlic minced
  • 6 cups quartered mushrooms
  • 2 teaspoons dried Italian herb seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar (750 ml) pasta sauce
  • 1 sweet green pepper chopped
  • 12 oz lasagna noodles
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon wine vinegar
  • 1/3 cup shredded Asiago cheese

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1473 mg
  • Protein 34 g
  • Calories 716.0
  • Total fat 18 g
  • Cholesterol 50 mg
  • Saturated fat 6 g
  • Total carbohydrate 106 g

%RDI

  • Iron 46.0
  • Fibre 0.0
  • Folate 80.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 78.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lasagna Toss

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