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Classic Lasagna with Meat Sauce

Photo: Brian Woodcock; Styling: Claire Spollen

 

Hands-on time 16 mins
Total time 1 hr, 6 mins
Yield

Serves 6 (serving size: 1 piece)

Extra-lean ground beef (which sometimes cooks up dry) works well here because it's combined with marinara to keep it moist.

Ingredients

  • 1 1/2 cups fat-free ricotta cheese
  • 6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups)
  • 1/4 cup fresh flat-leaf parsley leaves, divided
  • 1 1/2 tablespoons unsalted butter, melted
  • 1 tablespoon finely chopped fresh oregano
  • 5 garlic cloves, minced and divided
  • 1 large egg, lightly beaten
  • 12 ounces extra-lean ground beef (93% lean)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 (25-ounce) jar lower-sodium marinara sauce (such as Dell'Amore)
  • Cooking spray
  • 6 lasagna noodles, cooked
  • 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Nutrition Information

  • calories 378
  • fat 15.3 g
  • satfat 6.8 g
  • monofat 6.3 g
  • polyfat 1 g
  • protein 27 g
  • carbohydrate 30 g
  • fiber 3 g
  • cholesterol 92 mg
  • iron 1 mg
  • sodium 591 mg
  • calcium 395 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine ricotta, 2 ounces (about 1/2 cup) mozzarella, 2 tablespoons parsley, butter, oregano, 1 garlic clove, and egg; set aside.

  3. Place ground beef in a large non­stick skillet over medium-high heat; sprinkle with peppers and remaining 4 garlic cloves. Cook for 9 minutes or until beef is browned, stirring to crumble; drain. Return beef mixture to pan; stir in marinara sauce, and remove from heat.

  4. Spread 1/2 cup meat sauce in bottom of a broiler-safe 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Cut bottom third off each noodle to form 6 long and 6 short noodles; cut short noodles in half to form 12 pieces. Arrange 2 long noodles along outside edges of dish; arrange 4 short noodle pieces along center of dish. Top noodles with 1 cup meat sauce. Top with 2 long noodles and 4 short noodle pieces, all of ricotta mixture, and 1 cup meat sauce. Arrange remaining 2 long noodles and 4 short noodle pieces on top. Spread remaining meat sauce over top noodles. Sprinkle evenly with remaining 4 ounces (1 cup) mozzarella cheese and Parmigiano-Reggiano cheese. Cover with foil coated with cooking spray. Bake at 375° for 30 minutes. Uncover and bake for an additional 10 minutes or until bubbly.

  5. Preheat broiler to high. (Keep lasagna in oven.)

  6. Broil lasagna for 1 to 2 minutes or until cheese is golden brown and sauce is bubbly. Remove from oven; let stand 10 minutes. Sprinkle with remaining 2 tablespoons parsley; cut into 6 pieces.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov