Lazy Lasagna
A quick, easy and comforting one-pot meal that can be made gluten-free or vegetarian.
Ingredients
- 2 tbsp olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 8 oz white button mushrooms, cleaned and sliced
- 1 tsp black pepper
- 2 tsp dried oregano
- salt
- 1 lb ground chicken, turkey, beef, bison
- 1 can San Marzano tomatoes, whole
- 2 cups baby spinach
- 1 cup frozen peas
- 454 g rotini
- 1/2 cup ricotta cheese
- 1 1/2 cup mild cheddar cheese, shredded
- 1/2 bunch of parsley or 1/4 cup, chopped
Instructions
- Heat olive oil in a large-sized pot on medium heat. Add onion and garlic stirring regularly until the onions become translucent, around 3-5 minutes.
- Add the mushrooms, black pepper, oregano and a generous pinch of salt. Cook for 5 minutes, and mix in the ground meat, breaking it up and cooking for 5 minutes.
- Mix in the tomatoes, using a wooden spoon to roughly break up. Cook 5 minutes until the tomatoes begin to cook down.
- Mix in the spinach and peas, reducing the temperature.
- Boil a pot of water over high heat—season with salt. Add pasta and cook according to instructions until al dente or 1-2 minutes less than the estimated cooking time. Drain and pour into the sauce, cooking an additional 2-3 minutes.
- Stir in the ricotta and cheddar cheese. Top with parsley and serve.
Notes
Substitutions
To make this dish vegetarian, replace the meat with double the amount of mushrooms. Add in other vegetables like cooked squash, zucchini, or chopped bell peppers. Swap cheddar for mozzarella, provolone or Parmesan.
To serve as a casserole, layer the pasta with sauce and cheese to get a more classic lasagna look - sauce, pasta, cheese, repeat. Finish with cheese and broil for about 10 minutes until the top is crispy and golden.
This dish will keep in the refrigerator for 3-4 days.