Lasagna Penne Bake
with Kale and Mozzarella
Everyone loves a gooey baked lasagna – but it can be a pain to layer. This baked pasta has all the flavours of Italian lasagna, but requires zero assembly! Adding kale to the pasta sauce is a great way to sneak extra leafy greens into your diet.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
450 g
Bœuf haché
340 g
Spinach Penne
(Contient Gluten)
2 pièce(s)
Oignon, haché
4 gousse(s)
Ail
226 g
Chou kale, haché
2 cc
Origan séché
½ tasse(s)
Chapelure panko
(Contient Blé)
2 tasse(s)
Mozzarella, râpée
(Contient Lait)
1 cc
Flocons de piment
1 boîte(s)
Tomates en dés
Pas inclus dans votre livraison
4 cc
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Informations nutritionnelles
Instructions
Prep the ingredients: Preheat the oven to 400°F. Remove the ground beef from the refrigerator. Wash and dry all produce. Bring a large pot of water with a large pinch of salt to a boil. Mince or grate the garlic.
Cook the pasta: Add the penne to the boiling water and cook until tender, 9 to 11 min. Drain, then transfer to a large bowl.
Brown the meat: Meanwhile, heat a large pan over medium heat. Add a drizzle of oil, then onion. Cook, stirring occasionally, until onion is sot, 4 to 5 min. Add the beef, garlic, oregano, and a pinch of chili flakes (if using). Cook, breaking up the meat into pieces, until browned and no pink remains.
Assemble the lasagna: Add beef mixture, tomatoes, kale, and half the mozzarella to the penne. Stir to combine. Season with salt and pepper.
Cook the lasagna: Transfer penne mixture to a lightly oiled 9x13-inch baking dish. Sprinkle with the panko and remaining mozzarella. Bake in the centre of oven until cheese melts and mixture is browned and bubbly, 12 to 15 min. Enjoy!