Cheesy Lasagna Bake - BC Dairy

For BC dairy farmers

Health Professionals

Milk in Schools

School or Educator

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Ingredients

Pasta & Sauce

1 tbsp (15 mL) Canadian unsalted butter
1 lb (454 g) extra lean ground beef
½ cup (70 g) yellow onion, diced
2 cloves (6 g) garlic, minced
2 tsp (5 g) Italian seasoning
4 cups (110 g) baby spinach
2 cups (500 mL) marinara sauce
1 cup (250 mL) Canadian 35% whipping cream
½ cup (125 mL) Canadian 2% milk
½ cup (125 mL) low sodium vegetable stock
14 oven-ready noodles (225 g), broken into pieces
2 cups (220 g) Canadian mozzarella cheese, grated
1 cup (250 mL) Canadian 10% ricotta cheese

Garnish

Chopped basil
Quartered tomatoes (optional)

Directions

Preheat oven to 375°F.
In a deep, large skillet, melt the butter over medium heat. Add the ground beef and cook until browned, breaking it into small pieces. Drain anyexcess oil.
Add the onion, garlic and Italian seasoning. Cook until the onion is translucent. Stir in the spinach and cook until just wilted.
Add the marinara sauce, cream, milk and stock. Bring to a simmer, then stir in the broken lasagna pieces, making sure the pasta is submerged.
Transfer the mixture to a baking dish. Sprinkle mozzarella and dollop ricotta cheese over top of the lasagna evenly. Cover with foil and bake for 30 minutes.
Remove the foil and broil for 5 minutes, until the cheese is golden and bubbly.
Garnish: Top with basil and tomatoes if using. Serve hot.

Tips

For an extra protein boost, blend ½ cup cottage cheese until smooth and stir it into the sauce before baking.

Cheesy Lasagna Bake