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    You are in: Home / Recipes / Weeknight Lasagna Bowl Recipe
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    Weeknight Lasagna Bowl

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Becky in Wisconsin's Note:

    This recipe is compliments of "30 Minute Meals". I seen this aired and I CAN'T wait to try it. So I'm posting it here for safe keeping. It has two sauces, and I think that is great.

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    Units: US | Metric




    1. 1
      Heat a large pot of water to a boil; salt water and cook pasta to al dente. Drain pasta and return to pot.
    2. 2
      While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-hihg heat, add pancetta and render 2 - 3 minutes. Add ground meats and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, about 4-5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper, and bay leaf. Cook 3-4 minutes more to soften onions and carrots, then stir in tomato paste and cook for 2 more minutes; stir in wine and cook out 1 minute then stir in stock and reduce heat to a simmer.
    3. 3
      While red sauce cooks, cut remaining garlic and rub the inside of a sauce pan with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so, then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg. Thicken 8 - 10 minutes.
    4. 4
      Toss pasta with white sauce and 1/2°C grated cheese. Serve pasta in individual bowls and top with a ladle of the meat sauce in the middle of the bowl for mixing. Top each bowl with more cheese if desired.

    Browse Our Top Pasta, Rice and Grains Recipes

    Ratings & Reviews:

    • on October 19, 2009


      Its an easy recipe to follow, visually appealing and with the addition of some cheese on top and garlic bread and salad; makes a very filling meal. Nothing really pops out about the recipe on the palate, but I think some tweaking of the red sauce might bring back some of the lasagna taste.

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    • on July 08, 2008


      It's not the prettiest dinner out there -- but not the worst either. However, my kids love it! One is not a red sauce fan and so he likes it coated in the bechamel with cheese only, and then the other likes it fully loaded. I used canned tomatoes instead of paste, but overall the flavors were very good and not too exotic for picky eaters. Making it for the 2nd time tonight.

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    • on June 13, 2008


      I used ground turkey and no other meat. I had no allspice so I used nutmeg in both sauces. And I used half chicken stock/half milk for the white sauce... I would make this again and again... It was great!

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    Nutritional Facts for Weeknight Lasagna Bowl

    Serving Size: 1 (459 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 757.8
    Calories from Fat 222
    Total Fat 24.7 g
    Saturated Fat 11.4 g
    Cholesterol 47.1 mg
    Sodium 862.7 mg
    Total Carbohydrate 102.1 g
    Dietary Fiber 4.9 g
    Sugars 6.0 g
    Protein 25.6 g

    The following items or measurements are not included:


    meatloaf mixture

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