Lasagna Casserole

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.