Lasagna Penne Bake
with Kale and Mozzarella- Gluten
- Blé
- Lait
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.
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
Non inclus dans la livraison
4 cc
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
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!
