Simple as pie…
This recipe is way faster to make than lasagne, and you have the option of making two pans, so you can freeze one for a future meal (baking from frozen for about 1-1/2 hours). You can also assemble it ahead and refrigerate to bake later, baking for 10 minutes longer. When baked in a single lasagna pan, this recipe is perfect for potluck and buffet-style dinners.
Cook pasta according to package directions. Drain and rinse; set aside.
Meanwhile, cook beef, onion, garlic and Italian seasoning in large deep frypan over medium heat for 8 to10 minutes or until beef is thoroughly cooked and any liquid has evaporated. Remove from heat. Stir in ricotta, spinach, 1 cup (250 mL) of the mozzarella and pepper; combine well. Toss with cooked pasta (don’t worry if pasta tears).
Spread 1-1/3 (325 mL) pasta sauce into each of two 9-inch (23 cm) deep-dish glass pie plates; layer with pasta mixture. Spread remaining pasta sauce over top of each; sprinkle each with Parmesan and remaining mozzarella. (Can be covered and refrigerated or frozen.) Cover loosely with foil and bake in 350°F (180°C) oven for 30 minutes. Uncover and bake for 5 minutes. Let stand for 5 minutes before cutting to serve.
Lasagne-style Pasta Pie: Spread 1-1/3 cups (325 mL) pasta sauce in 13 x 9-inch (3 L) baking dish. Top with pasta mixture and remaining pasta sauce. Sprinkle with Parmesan and remaining mozzarella.
Heart-Healthy Makeover: We used lean ground beef and lighter cheeses along with fat and sodium-reduced pasta sauce. This dish is a great way to sneak in some spinach for the spinach adverse.