Kid-Friendly
Stovetop Lasagna
Lemon-Garlic Broccoli Rabe
Wine Recommendation
19 Crimes Cabernet
Ingredients
- 3 cloves garlic, minced
- 1½ lb ground round (or use ground turkey or ground chicken)
- ¾ tsp salt
- ¾ tsp pepper
- 2 Tbsp olive oil
- 1 (12-oz) pkg whole-grain lasagna noodles, broken into pieces
- 1 (28-oz) can no-salt-added whole tomatoes, undrained and chopped
- 1 (15-oz) can no-salt-added tomato sauce
- 1 Tbsp dried basil
- ½ cup water
- 1 (15-oz) carton ricotta cheese
- 1 (8-oz) block mozzarella cheese, shredded
Instructions
- Cook garlic, beef, salt, and pepper in hot oil in a large Dutch oven over medium-high heat, stirring occasionally, 8 to 10 minutes or until beef is browned and crumbly.
- Top meat mixture with lasagna noodles, tomatoes, tomato sauce, basil, and water.
- Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 20 minutes or until noodles are tender.
- Dollop ricotta cheese over mixture, and stir slightly; top with mozzarella cheese. Cover and let stand 2 minutes or until cheese is melted.
Side Dish Ingredients
- 1½ lb broccoli rabe, trimmed
- 2 cloves garlic, minced
- ¼ tsp crushed red pepper
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- ¼ tsp salt
Side Dish Instructions
- Bring a pot of water to a boil; add broccoli rabe. Cook 2 minutes; plunge into an ice-water bath. Drain; pat dry on paper towels.
- Sauté garlic and red pepper in hot oil in a large nonstick skillet over medium-high heat 1 minute; add broccoli rabe. Cook 3 to 4 minutes or until tender. Stir in lemon juice and salt.
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