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One-Pot Lasagna
One-Pot Lasagna
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One-Pot Lasagna

Preparation
40 MIN
Cooking
55 MIN
Servings
8
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Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In a large 11-inch (28 cm) ovenproof non-stick skillet over medium-high heat, soften the vegetables in the oil. Add the ground meat and sausage. Cook the meat, breaking it up with a wooden spoon, until golden brown. Season with salt and pepper. Remove from the heat. Set aside half of the meat mixture in a bowl.
  3. In the same skillet, add ¾ cup (180 ml) of the tomato sauce to the remaining meat mixture and combine. Cover with lasagna noodles, cutting them if needed. Layer with the diced tomatoes and basil. Sprinkle with ½ cup (50 g) of the mozzarella. Cover with lasagna noodles and the reserved meat mixture. Add ¾ cup (180 ml) of the tomato sauce. Cover with lasagna noodles and the ricotta. Season generously with salt and pepper. Cover with lasagna noodles, the remaining tomato sauce (1 cup/250 ml) and the remaining mozzarella (1 ½ cups/150 g).
  4. Bake for 40 minutes or until golden brown. Let rest for 10 minutes before serving.

Comments

  1. To answer Nancy S. yes, constructed the day before, refrigerated over night then cooked for about an hour instead of the 40 minutes. Don't forget to let it rest for at least 10 minutes before cutting.....Yummy. Having again tonight and was back on the site just to check cooking temperature.

  2. Can this be made ahead and kept in the fridge for 24 hrs?

  3. I've made this twice now. Once following to a T and the second time I added spinach and an egg to the ricotta layer. Replaced sausage for Roma pepperoni. Don't think I'll ever make my old recipe again.

  4. Our new favourite!

  5. This was outstanding!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.