Lasagna Casserole

Name: Lasagna Casserole
Prep time: PTM
Cook time: PTM

portion(s)

preparation

cooking

ingredients

Main dish

Servings: 8
Preparation time: 5 minutes
Cooking time: 40 minutes
Cost per serving: $2.29
Storage: 3 days in the fridge. Can be frozen.
Kitchen tools: Measuring cups and spoons, cutting board, sharp knife, large pot, can opener, grater, wooden spoon
This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.

Ingredients

15 ml (1 tbsp) canola oil
500 g (1 lb) ground beef
Or any other ground meat (chicken, turkey or pork, for example) or a firm tofu bloc, crumbled.
1 small yellow onion, peeled and chopped
4 garlic cloves, peeled and minced
Salt, pepper and Tabasco-style hot sauce, to taste
1 can (796 ml) crushed tomatoes
1 can (796 ml) herb and spice diced tomatoes
Or plain diced tomatoes and simply add some dried basil and oregano.
1.5 litres (6 cups) water
10 dry lasagna noodles, broken into small pieces
125 ml (½ cup) milk
500 ml (2 cups) grated mozzarella cheese (divided: 125 ml [½ cup] + 375 ml [1½ cups])

Preparation

1. Heat the oil in a large pot over medium-high heat. Add the ground beef and cook without stirring until the pork starts to brown (about 5 minutes).

2. Add the onion and cook for about 3 minutes.

3. Add the garlic, salt, pepper and hot sauce.

4. Add the crushed tomatoes, diced tomatoes and water. Bring to a boil over medium-high heat.

5. Add the lasagna noodle pieces, reduce heat to low and simmer for about 20 minutes, or until the noodles are done and the sauce has thickened.

Tip: Stir regularly because the noodles tend to stick to the bottom.

Tip: Use the cooking time to prepare your side dishes.

6. Stir in the milk and 125 ml (½ cup) of mozzarella cheese, and cook over low heat for 2 minutes.

7. Garnish each dish with the remaining mozzarella cheese.