Deconstructed Lasagne

Andrea Falcone Recipes Leave a Comment

You know those dinner ideas you have and then think to yourself, “Do I have enough time to make this?” Well that’s exactly what happened when this creation came about. Other than finding these clever little pasta noodles, I knew I needed a quick meal prep on a Sunday for a slide-in-the-oven dinner the next day (our busiest and latest day being Monday)… off went the creativity and out came a beautiful dish for you to enjoy with your family!

Serves 6-8


  • 3 Tbsp Grapeseed Oil
  • 1 Onion, minced
  • 3 Cloves of Garlic, minced
  • ½ Tbsp Dried Oregano
  • ½ tsp each Salt and Pepper
  • 450 g Ground Chicken
  • 3 Carrots, shredded or finely chopped
  • 980 mL Tomato Sauce
  • ⅓ Cup Chopped Parsley
  • 142 g Baby spinach, washed and chopped (*small clamshell container)
  • 250 g Ballerine or Gigli Pasta (or any other fun noodle you choose)
  • 350 g Ricotta
  • 1 Egg
  • 2 Cups Shredded Monterey Jack Cheese
  • ½ Cup Freshly grated Parmesan Cheese


  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a large wok, over medium heat, add the oil and heat through. Add the minced onion and garlic sauté for 3-5 minutes. Add the oregano, salt and pepper and allow the flavours to blend.
  3. Add in the ground chicken and cook throughout, about 6-8 minutes.
  4. Add in the carrots and sauté for 5-8 minutes.
  5. Add in the tomato sauce and bring to a light simmer. Once at a simmer, lower the heat and add in the spinach to allow to wilt down and combine with the other ingredients.
  6. Turn the heat off at this time and leave the meat and vegetable sauce to the side.
  7. Meanwhile place a pot of water on to boil for the pasta. Once boiling, add some salt and the pasta to allow to cook until al dente (*don’t overcook the pasta as it will finish cooking in the oven).
  8. In a large bowl, add the ricotta and egg and beat to combine. Add the shredded Monterey Jack cheese.
  9. Once the pasta is cooked, drain and place into the bowl with the cheese mixture. Evenly toss the pasta with the cheese mixture to combine.
  10. Add the meat and vegetable sauce to the bowl and stir all ingredients together to combine well.
  11. Place all ingredients in a large 8×11 casserole and top with fresh grated parmesan cheese.*
  12. Place foil paper around the casserole and bake for 20 minutes.
  13. Remove the foil paper from the casserole and allow to broil for 3-5 minutes so that the dish is golden brown.
  14. Allow to cool slightly before making separate dishes, topping each dish with a bit more cheese if desired.

*If making this ahead of time, allow the casserole to cool and place foil paper on top prior to placing in the refrigerator. When you’re ready to make this dish (1-2 days later, remove from the oven and preheat the oven to 425 degrees Fahrenheit. Bake in preheated oven for 25 minutes allowing to broil for 3-5 minutes with the foil paper removed for a crispy top

Leave a Reply

Your email address will not be published. Required fields are marked *