Take your lasagna to the skillet with this rustic deconstructed lasagna. Ontario lamb adds a wonderful richness to the sauce and becomes creamy with the addition of Ontario ricotta and mozzarella cheeses. Dinner is ready!

Preparation Time:

Cooking Time:

Serves: 4 to 6

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Ingredients

  • 4 fresh lasagna sheets
  • 1 tbsp (15 mL) vegetable oil
  • 3 cloves garlic, minced
  • 1 Ontario Onion, diced
  • 500 g ground Ontario Lamb
  • 1 tbsp (15 mL) dried oregano leaves
  • 1/2 tsp (2 mL) salt 
  • 1/4 tsp (1 mL) crushed red pepper flakes
  • 1 can (19 oz/540 mL) petite cut stewed tomatoes with juices
  • 1 cup (250 mL) beef or chicken broth 
  • 4 cups (1 L) Ontario Baby Spinach 
  • 1 cup (250 mL) Ontario Ricotta Cheese
  • 3/4 cup (175 mL) shredded Ontario Mozzarella Cheese
  • 3 tbsp (45 mL) chopped fresh Ontario Basil Leaves
     

Instructions

Cut lasagna sheets in half crosswise, then cut into 1-1/2 inch (4 cm) wide strips. Set aside.

In large nonstick deep skillet, heat oil over medium heat. Cook garlic and onion for 3 minutes or until softened. Add lamb, oregano, salt and red pepper flakes; cook, stirring for 5 minutes or until lamb is no longer pink. 

Add tomatoes and broth to lamb mixture; bring to boil. Stir in spinach and pasta; return to simmer. Cover; cook for 10 minutes or until pasta is tender. Uncover, dollop with ricotta and sprinkle with mozzarella; cook for about 2 minutes to heat ricotta and melt cheese. Sprinkle with basil.

Nutritional information

1 Serving (When recipe serves 6):

  • PROTEIN: 29 grams
  • FAT: 21 grams
  • CARBOHYDRATE: 34 grams
  • CALORIES: 443
  • FIBRE: 3 grams
  • SODIUM: 740 mg