Recipe by Lennie
This faux-lasagna meal is an easy dinner that looks very attractive if served as suggested in the directions. Leave out meat (substitute mushrooms) for a vegetarian pasta meal.
Top Review by Caryn
This recipe makes a nice substitute for when you don't have the time to make a pan of lasagna. It was quick and easy to prepare with all the flavorful makings of a good Italian dish. I will add that my husband still prefers a traditional pan lasagna but this sure did the trick in a pinch. Thanks!
- 709.77 ml dry fusilli
- 9.85 ml butter
- 4.92 ml olive oil
- 1 onion, peeled and chopped
- 453.59 g lean ground beef
- 473.18 ml spaghetti sauce (your favourite from a jar, or homemade)
- 354.88 ml cottage cheese
- 118.29 ml freshly grated parmesan cheese
- 2 clove garlic, minced
- 29.58 ml slivered fresh basil
- freshly ground black pepper, to taste
Directions See How It's Made
- Cook pasta according to package directions, just until al dente; drain well and set aside.
- Meanwhile, while pasta is cooking, melt butter in large skillet over medium heat, add oil, then saute onion, stirring often, until onion is soft.
- Increase heat to high and add ground beef.
- Brown the beef, stirring frequently (this will take about 5 minutes).
- Stir in sauce and cook until sauce is heated through; remove from heat.
- In a large glass mixing bowl, combine cottage cheese, parmesan, minced garlic, basil and pepper to taste.
- Microwave this mixture on High for 2 minutes or until it's very hot; let stand for 2 minutes.
- Place cooked pasta in a prewarmed shallow serving bowl; top with meat sauce, but leave a border of pasta visible around the edges.
- Top the meat sauce with the cheese mixture, again leaving a border of sauce visible.