Everyone loves the comfort of hearty meat lasagna. Using oven-ready noodles cuts down on the preparation time. There are four Canadian cheeses in this dish, but the secret ingredient is Canadian Cream cheese, which gives this classic dish its special flavour. When it comes to cheese, the more the merrier!
- Portion size 12 servings
Ingredients
TOMATO MEAT SAUCE:
Method
TOMATO MEAT SAUCE: In Dutch oven or large saucepan, heat oil over medium heat; cook onion, carrot, celery and garlic, stirring occasionally, until softened, about 5 minutes.Add beef; cook, breaking up with back of wooden spoon, until browned and no liquid remains, about 5 minutes.
Stir in tomato paste. Add tomatoes, beef broth, oregano and pepper. Cover and simmer, stirring occasionally, for 40 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
In medium bowl, stir together Ricotta, Cottage cheese, Cream cheese, 1 cup of the Mozzarella, parsley and pepper.
In 13- x 9-inch (3 L) baking dish, spread 1-1/2 cups of the meat sauce. Arrange 4 noodles over top, one-third of remaining meat sauce and half cheese mixture. Repeat layers once. Top with remaining noodles, meat sauce and Mozzarella cheese.
Cover with foil. Bake in 375?F (190?C) oven for 40 minutes. Remove foil and bake for 15 minutes. Loosely cover with foil and let stand for 30 minutes before serving.
Nutritional facts Per each of 12 servings: about
- Fibre 3 g
- Sodium 564 mg
- Sugars 5 g
- Protein 28 g
- Calories 445.0
- Total fat 24 g
- Potassium 524 mg
- Cholesterol 81 mg
- Saturated fat 13 g
- Total carbohydrate 30 g
%RDI
- Iron 20.0
- Folate 15.0
- Calcium 27.0
- Vitamin A 34.0
- Vitamin C 15.0
