This tiffin/bento box carrier is all you need for a delicious, healthy lunch that is packed with a green spinach and ham sandwich, mixed green salad, and a green grape salad, regardless of where you are—on the golf course, in the park, or even at work.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 pound hot Italian sausage
- 1 medium red bell pepper, diced
- 2 cups sliced mushrooms
- 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
- 1 (9 ounce) package no-boil lasagna sheets, broken into large pieces
- 1 cup water
- ½ teaspoon crushed dried rosemary
- 8 ounces ricotta cheese
- 8 ounces part-skim mozzarella cheese, shredded and divided
- 2 tablespoons minced fresh Italian parsley
Instructions
- Heat a large skillet over medium high heat and add olive oil. Swirl to coat. Add the onion and saute until translucent, about 5 minutes. Add the sausage, red pepper, and mushrooms; saute until meat is cooked through, about 5 minutes.
- Stir in the Ragu® Old World Style® Traditional sauce, broken lasagna noodles, water, and rosemary. Cover and turn heat down to medium-low.
- Cook for 20 minutes, stirring occasionally, until the pasta is al dente. Remove the lid and add the ricotta, 2/3 of the cheese, and parsley; stir to combine. Top with remaining mozzarella and serve immediately.
Nutrition Facts
| Calories | 607 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 9 g |
| Protein | 31 g |
| Saturated Fat | 15 g |
| Sodium | 1280 mg |
| Sugars | 3 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Fast and easy! Tastes like layered lasagna, but way less work. My family asked me to make it again. I used campanelle noodles v broken lasagna noodles. Thanks for the recipe!
This was fantastic!! Easy, fast and delicious!!!