Short-Cut Beef Lasagna
By 
Skip the layering and five-step lasagne process and try this Super Simple Beef Lasagna recipe as a Family Meal.
You’ll Need
- 1 lb (4 cups) rigatoni pasta
- 1 Tbsp Canola oil
- ½ onion, finely chopped
- 1 tsp minced garlic
- 1 lb (.453 kg) lean ground beef
- 1 (900ml) jar pasta sauce
- 1 (796ml) can diced tomatoes
- 1 Tbsp dried oregano
- Salt and pepper
- ½ cup grated parmesan cheese
- 2 eggs, beaten
- ¼ tsp nutmeg
- 1 container ricotta or cottage cheese
- 2 cups grated mozzarella cheese
- 1 pkg frozen spinach, thawed and squeezed to remove excess water
Prep and Cook
- Preheat oven to 350 degrees.
- Lightly oil a 9" x 13" baking dish.
- Bring a large pot of salted water to a boil.
- Add pasta and cook for 8-10 minutes or until al dente; drain and set aside.
- Meanwhile, heat oil in a large pot over medium heat.
- Add onion and cook over medium heat until softened.
- Add ground beef to the same skillet, and cook until brown.
- Drain any excess fat from the pan.
- Stir in garlic, pasta sauce, diced tomatoes, oregano, salt and pepper.
- Add cooked pasta to the pot of sauce and stir until combined.
- In a small bowl, stir together 1/4 cup parmesan cheese, 2 eggs, nutmeg, ricotta cheese and 1 cup of mozzarella cheese (be sure not to add all the cheese to this mix).
- In the prepared baking dish, pour in half of the pasta with sauce, top with spinach and then cheese mixture.
- Pour the rest of the pasta with sauce on top and sprinkle with the remaining 1/4 cup parmesan cheese and 1 cup of mozzarella cheese.
- Bake for 15 minutes until sauce is bubbling and cheese is melted and brown.
