Three-Cheese Lasagna Skillet with Spinach

0
1029

Take pasta night to another level with this one skillet wonder that comes together in less than an hour. After making a savoury iron-rich meat sauce, dried noodles are tossed right in with lots of baby spinach (more iron!) and a blend of cheeses. Broiling at the end gives you that golden, gooey lasagna topping everyone loves!  

Follow the ???? symbol in the recipe copy to know when to take Steps to make foods for 1 – infants starting solids, 2 – older infants who can manage chunkier foods, 3 – toddlers who can work with finger foods. You’ll find the method steps for children of different stages later in the recipe copy. Look for ???? for children (6 to 8 months), ???????? for children (9 months to 12 months) or ???????????? for children (12 month +).

Servings: 4 • Prep Time: 15 minutes • Cook Time: 40 minutes • Total Time: 55 minutes

INGREDIENTS

1 tbsp canola oil

1 lb (500 g) lean ground beef

1 onion, finely chopped

3 cloves garlic, minced

4 tsp dried Italian herb seasoning

1 jar (680 mL) passata (strained tomato purée)

10 dried lasagna noodles, broken into 1-inch pieces (about 1/2 pkg)

4 cups baby spinach (about 100 g)

1 cup ricotta cheese

1/3 cup loosely packed basil leaves, torn (approx.)

2 tbsp balsamic vinegar

3/4 tsp EACH salt and pepper

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

 METHOD

  1. Heat oil in a deep 12-inch skillet or sauté pan set over medium-high heat. Crumble in beef; cook, breaking up with a spoon, for 5 minutes or until browned. Drain off any excess fat and discard. Add onion, garlic and herb seasoning; reduce heat to medium. Cook, stirring often, for 5 to 7 minutes or until onion is tender.
  2. Pour in passata and 1 cup water; bring to a boil. ???? Stir in broken lasagna noodles and 1 cup additional water. Reduce heat and simmer, covered and stirring occasionally, for 10 minutes or until most of the water is absorbed. Stir in 2 cups additional water. Simmer, covered, for 10 to 15 minutes longer or until noodles are tender and sauce has thickened.
  3. Layer spinach over top and cover; let stand for 3 minutes. Stir until wilted. Stir in ricotta, 1/3 cup basil and vinegar. ????????Season with salt and pepper. Sprinkle top with mozzarella and Parmesan.
  4. Meanwhile, preheat broiler to high and position rack to center of oven. Broil for 3 to 5 minutes or until gooey and lightly browned. Garnish with additional torn basil.

Per Serving (1/4 full recipe): 727 calories, 48 g protein, 28 g fat, 69 g carbohydrate 6 g fibre, 61% DV iron, 76% DV zinc, 121% vitamin B12 (calculated with whole milk ricotta, 22.5% M.F. mozzarella

TODDLER/BABY SWITCH_UP

???? Infant Puréed (6 months to 8 months)

Method Adjustment:

  • Remove up to 1 cup of the beef mixture (after it’s come to a boil with passata and water).
  • Spoon hot beef mixture over some chopped baby spinach in a heatproof bowl. Cover for 5 minutes; stir until wilted.
  • Do not season with salt and pepper.
  • Place beef mixture in a blender or baby food processor with cooked broccoli florets. Purée until very smooth.
  • Add water, formula or *breast milk to achieve a smooth purée

*Wait until a child is 9 to 12 months old before introducing cow’s milk.

Before serving, heat up all baby food until hot, then cool to lukewarm.

???????? Baby Chunky Mash (9 months to 12 months)

Method Adjustment:

  • Remove some of the noodle mixture just before adding the salt and pepper.
  • Stir in some shredded *mozzarella until melted.
  • Use two knives to finely chop cheesy pasta and beef into very small pieces.
  • Add water, *milk, formula or breast milk to thin, as needed.
  • Finely chop cooked broccoli florets and stir with additional *ricotta.

*do not use milk or cheeses, if your baby has not yet tried dairy products, or has a milk allergy or sensitivity.

To Serve:

  • Before serving, heat up all baby food until hot, then cool it down to lukewarm.
  • Sprinkle with *Parmesan cheese. Pasta mixture and broccoli mixture can be spoon-fed separately or stirred together.

???????????? Toddler Finger Foods (12+ months)

Method Adjustment:

  • Remove some of the noodle mixture just before adding the salt and pepper.

Serve lukewarm, sprinkled with Parmesan cheese and with shredded *mozzarella and cooked broccoli florets.

*do not use milk or cheeses if your baby has not yet tried dairy products, or has a milk allergy or sensitivity.

Storing & Freezing:

  • Prepared purée, chunky mash and finger foods can be stored tightly covered, in the refrigerator, for up to 1 day.
  • To freeze, divide into desired portions (1- to 4-oz), in airtight containers. Label all containers, with recipe name and date prepared. Freeze for up to 1 month. Thaw in the refrigerator and warm gently before serving.
Previous articleGarlic-Herb Steak & Potato Skillet Dinner
Next articleIron During Pregnancy

LEAVE A REPLY

Please enter your comment!
Please enter your name here