Umami Recipes
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Beef And Béchamel Mafalde Lasagne

4 servings

servings

10 minutes

active time

25 minutes

total time

Ingredients

1 lb 454 g extra-lean ground beef

1 onion, chopped

3 cloves garlic, minced

1 tsp 5 mL dried oregano leaves, crushed

1/2 tsp 3 mL ground black pepper (optional)

1 can (284 mL) CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

3 fresh plum tomato, diced

1/2 cup 125 mL water

4 cups 1 L mini lasagna noodle-shaped pasta (mafalda)

1/2 cup 125 mL shredded part skim mozzarella cheese

2 tbsp 30 mL grated Parmesan cheese

Directions

Cook ground beef and onion in large nonstick skillet, breaking beef up with a spoon, 6 minutes or until no longer pink and onion is tender. Reduce the heat to medium.

Add garlic, oregano and pepper (optional). Cook, stirring for 1 minute. Add soup, tomatoes and water and bring to simmer, stirring often. Cook over low heat, stirring occasionally, 3 minutes.

Meanwhile, cook pasta according to package directions; drain and stir into skillet. Sprinkle with mozzarella and Parmesan cheeses, remove from heat and cover. Let stand until cheeses are melted, about 5 minutes.

Nutrition

Serving Size

-

Calories

440

Total Fat

13 g

Saturated Fat

-

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

660 mg

Total Carbohydrate

44 g

Dietary Fiber

4 g

Total Sugars

-

Protein

36 g

4 servings

servings

10 minutes

active time

25 minutes

total time
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