This dish is great to warm you up when you are feeling cold.
Ingredients
- 4 fresh lasagna sheets
- 1 tbsp (15 mL) vegetable oil
- 3 cloves garlic, minced
- 1 Onion, diced
- 500 g ground 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 (25O mL} beef or chicken broth
- 4 cups (1 L) Baby Spinach
- 1 cup (250 mL) Ricotta Cheese
- ¾ cup (175 mL} shredded Mozzarella Cheese
- 3 tbsp (45 mL) chopped fresh Basil Leaves
Directions:
- Cut lasagna sheets in half crosswise, then cut into 1-1/2 inch (4 cm) wide strips. Set it 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.
Preparation Time: 20 minutes | Cooking Time: 2O minutes |
Serves 4 to 6 |
Nutritional Information: 1 Serving {When recipe serves 6) | Protein: 29 grams | Fat: 21 grams | Carbohydrate: 34 grams | Calories: 443 I Fibre: 3 grams | Sodium: 74O mg
This recipe is courtesy of Foodland Ontario. Visit the Foodland Ontario website for more recipes.