This Quick and delicious “deconstructed” lasagna is a weeknight winner! Flavourful Tomato Basil marinara helps to bring all the classic flavours of lasagna together, just pick your favourite pasta, toss in the cheese, and bake until hot and bubbly.
1 pound gluten-free pasta of choice
1 tablespoon olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 pound lean ground beef
½ teaspoon salt
¼ teaspoon ground black pepper
½ tablespoon Italian seasoning
1 cup ricotta cheese
¼ cup fresh chopped parsley
1 cup Italian cheese blend
Preheat the oven to 350℉.
Bring a large pot of salted water to a boil. Add the pasta, and cook just until al dente - about 8-10 minutes. Strain and set aside.
In a medium pan over medium-high heat, heat the olive oil. Add the onion, and cook until softened and translucent. Add the garlic, ground beef, salt, pepper, and Italian seasoning. Cook, breaking up the ground beef, until browned and fully cooked through. Add the Carbone Tomato Basil Marinara, bring to a simmer over low heat, and cover. Simmer for 15 minutes.
While the sauce is simmering, mix the ricotta cheese and chopped parsley together in a bowl. Season with salt and pepper to taste.
Starting with the meat sauce, layer the pasta, meat sauce and ricotta mixture into a casserole dish. Top with cheese, and bake uncovered for 25-30 minutes until the cheese is bubbly and golden brown.
Serve with an extra sprinkle of parsley and serve.