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Aerial view of finished lasanga in pan

Meaty or Meatless Lasagna

By Sobeys
This delicious yet easy- to-make recipe can be made with or without meat and is just as delicious either way!
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 1 tub cottage cheese 500 g
  • 1/4 Cup grated Parmesan cheese (60 mL)
  • 1/4 tsp salt (1 mL)
  • 1/4 tsp pepper (1 mL)
  • Pinch of fresh hot pepper, grated or chopped
  • 1 pkg frozen spinach, thawed (10 oz/300 g)
  • 1 Package shredded Italian cheese
  • 2 tbsp Ricotta cheese
  • 1 tbsp vegetable oil (15 mL)
  • 1 onion, chopped
  • 4 Cups sliced cremini mushrooms or button mushrooms (1 L)
  • 2 tsp dried Italian herb seasoning (10 mL)
  • 1 jar pasta sauce (700 mL)
  • 1 package ground beef (optional)

Directions

3 steps

  1. Step 1

    1. In large saucepan, heat oil over medium-high heat; sauté onion, garlic, mushrooms, herb seasoning, salt, pepper and hot peppers until liquid is evaporated, about 8 minutes. Add pasta sauce and 1 1/2 cups (375 mL) water; bring to boil.

  2. Step 2

    2 Meanwhile, in bowl, combine cottage cheese, Parmesan cheese, ricotta cheese, salt and pepper. In sieve, press moisture out of spinach; chop and add to bowl, stirring to combine.

  3. Step 3

    3 Pour 1 cup (250 mL) of the sauce into a slow-cooker. Arrange 3 of the noodles over sauce. Top with half of the cheese mixture. Cover with 3 noodles and half of the remaining sauce. Repeat with noodles and remaining cheese mixture. Top with remaining noodles and remaining sauce. Sprinkle with provolone. Cover and cook on low for 3 hours or until bubbly and pasta is tender. Makes 8 generous servings.