We've achieved a 30-minute version of family-favourite lasagna by breaking the noodles into bite-size pieces, stirring the ingredients together and broiling them in serving-size ramekins. You get all the cheesy, hearty flavours of lasagna, without the time-consuming process of layering.
- Prep time 20 minutes
- Total time 30 minutes
- Portion size 4 servings
MethodIn large saucepan of boiling lightly salted water, cook noodles according to package instructions until al dente. Drain.
Meanwhile, in large skillet, heat oil over medium-high heat; cook beef, onion, two-thirds of the garlic, the Italian seasoning, salt and pepper, stirring occasionally and breaking up beef with spoon, until beef is no longer pink and onion is softened, about 5 minutes.
Add zucchini; cook, stirring, until softened, about 2 minutes. Reduce heat to medium. Add strained tomatoes and honey; cook, stirring, until hot and combined, about 1 minute. Stir in noodles. Spoon into four 1 1/2-cup (375 mL) ramekins.
In bowl, stir together ricotta, Parmesan, basil, egg yolk and remaining garlic until smooth. Spoon over noodle mixture, spreading to edges of ramekins. Sprinkle with mozzarella.
Broil on rimmed baking sheet on centre rack until tops are browned and bubbly,
3 to 4 minutes. Let stand for 5 minutes before serving.
Tip from The Test Kitchen: Broiling the lasagnas on the centre rack allows the ricotta mixture to become hot and bubbly before the tops brown.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 827 mg
- Sugars 12 g
- Protein 38 g
- Calories 587.0
- Total fat 22 g
- Potassium 495 mg
- Cholesterol 125 mg
- Saturated fat 11 g
- Total carbohydrate 57 g
- Iron 36.0
- Folate 63.0
- Calcium 32.0
- Vitamin A 53.0
- Vitamin C 12.0