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Lasagne Toss

Lasagne Toss


15 lasagna noodles, broken
1 pound (454 grams) lean ground beef or lentils (see tip)
1 small onion, chopped
2 cloves of garlic, minced (or
1 teaspoon garlic powder)
2 teaspoons basil, dried
2 teaspoons oregano, dried
1 can (284 mL) mushrooms, sliced
1 green pepper, chopped
1 can (750 mL) tomato sauce
1 can (398 mL) tomatoes, diced
parmesan cheese (enough to sprinkle on top)


  1. In a large pot of boiling water, add broken lasagna noodles. Bring to a boil and cook until noodle pieces are tender, about 8-10 minutes. Drain and set aside.
  2. In a separate pot, add beef, onion, garlic, basil and oregano. Cook over medium heat until ground beef is browned. Drain the fat.
  3. Add mushrooms, green pepper, tomato sauce and diced tomatoes. Mix together and cook for 10 minutes.
  4. Add cooked lasagna noodle pieces and mix together. Cook for 5 minutes and sprinkle with parmesan cheese.

Serves 5-6


  • To make a vegetarian option, replace the ground beef with lentils (you can add 2 cups of dried lentils or a 540mL can of lentils to the meal bag).

Contains Milk