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
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
- Folate 80.0
- Calcium 15.0
- Vitamin A 27.0
- Vitamin C 78.0
