Lasagna Casserole

Fondation OLO | Recette | Casserole de lasagne
the illustrated version
of this recipe


  • 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])


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.

Nutritional balance

This recipe provides foods from the following food groups:

  • Grain products
  • Meat and alternatives
  • Vegetables

Serve with:

  • Vegetables (salad or raw vegetables, for example) to round out the serving, and a fruit
  • A glass of milk or fortified soy beverage