Lasagna al Forno
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 30 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Metro |
Recipe ingredients
- 12 lasagna noodles
- 3/4 cup (180 mL) chopped onion
- 1 Tbsp. (15 mL) olive oil
- 1 clove garlic
- 1 cup (250 mL) low fat ricotta cheese
- 1 egg
- 1/4 cup (60 mL) frozen spinach, thawed, drained and squeezed dry
- 1/4 tsp. (1 mL) salt
- 1/4 tsp. (1 mL) black pepper
- 1/8 tsp. (0.5 mL) nutmeg
- 5 1/2 cups (1.38 L) Irresistibles Bolognese sauce*
- 2 3/4 cups (675 mL) grated low fat mozzarella
- 1 cup (250 mL) grated parmesan cheese
- 2 Tbsp. (30 mL) chopped parsley
Preparation
Preheat oven to 350°F/175°C.
Cook noodles according to package directions.
In saucepan, sauté onion in oil over medium heat until it starts to brown. Add garlic and sauté for 1 minute. Set aside to cool.
Meanwhile, in bowl, combine ricotta cheese, egg, spinach, salt, pepper and nutmeg. Add to onion mixture and stir well.
On bottom of lightly oiled 9 x 13 in. (22 x 33 cm) casserole dish, spread 1/2 cup (125 mL) of Bolognese sauce followed by 3 noodles.
Spread 1 1/2 cups (375 mL) Bolognese sauce, 1 cup (250 mL) mozzarella and 1/3 cup (75 mL) parmesan cheese. Lay down 3 lasagna noodles, 1 1/2 cups (375 mL) Bolognese sauce, 1 cup (250 mL) mozzarella, 1/3 cup (75 mL) parmesan and 3 noodles.
Evenly spread ricotta filling, last 3 noodles and remaining Bolognese sauce. Top with remaining parmesan and mozzarella.
Bake for 30–40 minutes or until the liquid on the sides of the dish bubbles. Garnish with chopped parsley and serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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