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Beef and Spinach Lasagna Stew

Beef and Spinach Lasagna Stew

with Herby Ricotta Clouds

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Oozy, bubbly, baked lasagna is everyone’s favourite, but all that layering and time in the oven can make it a drag to put together. For a quicker, easier variation, we’ve swapped the lasagna noodles for farfalle in this one-pot wonder!

Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

340 g

Farfalle (Wheat)

(ContainsWheat/Blé)

2 tbsp

Tomato Sauce

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

2 box

Crushed Tomatoes

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

113 g

Baby Spinach

113 g

Onion-Celery Blend

200 g

Ricotta Cheese

(ContainsMilk/Lait)

6 g

Garlic

½ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

7 g

Parsley

Not included in your delivery

¼ tsp

Sugar*

1 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories720 kcal
Fat28 g
Saturated Fat12 g
Carbohydrate75 g
Sugar8 g
Dietary Fiber5 g
Protein42 g
Cholesterol110 mg
Sodium580 mg
Instructions
Instructionsarrow up iconarrow up icon
1

Add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. Add farfalle to the pot of boiling water. Cook, stirring occasionally, until farfalle is tender, 12- 13 min. Reserve 2 1/2 cups of pasta water and drain.

2

Roughly chop the spinach. Roughly chop the parsley. Mix together the mozzarella, ricotta and half the parsley . Season with salt and pepper. Set aside. Peel, then mince or grate the garlic.

3

While the pasta cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the onion-celery blend. Cook stirring until tender-crisp, 3-4 min. Add the beef and Italian seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. ** Season with salt and pepper.

4

Add the tomato paste, garlic and balsamic vinegar to the pan with the beef mixture. Cook, stirring often until beef is coated with the tomato paste, 1-2 min. Add the crushed tomatoes and 1/4 tsp sugar. Reduce the heat to medium-low and stir until combined.

5

Add reserved pasta water and beef-tomato mixture to the same large pot used to cook the pasta. Heat over medium-low. Cook, stirring occasionally, until slightly thickened, 2-3 min. Remove the stew from the heat. Stir the spinach into the stew. Keep stirring until the spinach wilts, 1 min. Stir in the farfalle. Season the stew with salt and pepper.

6

Divide the spinach lasagna stew between bowls. Top with a dollop of the ricotta-mozzarella mixture. Sprinkle over the remaining parsley.