Lasagna Toss Bolognese

Ingredients · for 6 (scales to your household)

• 1 package Lasagna noodles $3.37
• 2 tbsp. Olive oil $0.36
• 1 lb. Lean ground beef or meatloaf mix $7.94
• 1/2 c. Dry red wine $2.66
• 1 jar Marinara sauce $3.26
• 1/2 cup whole milk $0.21
• 3/4 c. Part-skim ricotta cheese $3.69
• 1/2 c. Basil $1.86
• 1/4 c. Pecorino Romano cheese $1.97
• 1/4 tsp Pepper $0.03
• 1 cup shredded part-skim mozzarella cheese $2.24

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat large covered saucepot of water to boiling.
2. Add lasagna noodles, and cook as label directs, increasing cooking time by 2 to 3 minutes or until al dente.
3. Meanwhile, in 12-inch skillet, heat oil on medium-high.
4. Add meat and cook until no longer pink, breaking it up with spoon, about 3 minutes. (If using meatloaf mix, drain off fat before adding wine.) Add wine; cook 2 to 3 minutes or until almost evaporated.
5. Stir in marinara; heat to boiling.
6. Simmer on low 5 minutes, stirring occasionally.
7. Stir in milk; simmer 5 minutes.
8. In bowl, stir ricotta with basil, Romano, and 1/4 teaspoon coarsely ground black pepper; set aside.
9. Drain noodles; return to saucepot.
10. Add meat sauce and mozzarella; toss well.
11. Spoon onto 6 warm plates; top with dollops of ricotta mixture.