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Deconstructed Lasagna, Red Wine Sauce and Ricotta
Preparation
10 minutes
Cooking
20 minutes
Portions
4 servings
Ready in less than 20 minutes only, this Deconstructed Lasagna recipe cooked in only one pan is perfect for a weeknight meal. The red wine sauce makes this dish simply delicious!
Ingredients
- 2 cups (500 ml) small lasagna noodles (or other small pasta)
- 1 cup (250 ml) cooked pepperoni (sweet or hot), thinly sliced
- 1 to 2 green onions, chopped
- 2 tsp (10 ml) sugar
- ¼ tsp (1 ml) dried oregano
- ¼ tsp (1 ml) celery salt
- 1 tsp (5 ml) garlic salt
- 4 tbsp (60 ml) tomato paste
- Fresh basil leaves, to taste
- 1 cup (250 ml) beef broth
- ½ cup (125 ml) red wine
- 1½cup (375 ml) tomato juice
- ¼ cup (65 ml) ricotta cheese (for garnish)
Preparation
In a large non-stick pan, add all the ingredients except for the ricotta cheese and stir well. Cover and bring to a boil. Adjust heat to medium-low, stir and simmer, uncovered, for about 10 minutes, stirring regularly until pasta is al dente. Remove from heat and let rest for about 2 to 4 minutes. Serve with ricotta cheese.
