Combine ricotta, 2 ounces (about 1/2 cup) mozzarella, 2 tablespoons parsley, butter, oregano, 1 garlic clove, and egg; set aside.
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.
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.
Preheat broiler to high. (Keep lasagna in oven.)
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.
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
Great taste; you have to really try hard to mess up lasagna! I used 1 pound of ground beef, no boil noodles (skipping the noodle cutting) and put in a 9x13 inch baking pan (2 layers of noodles); came out great. Served with tossed green salad and wheat garlic bread.
This was a very good lasagna recipe. I agree that the noodle instructions were confusing. I tried to follow them but then didn't have enough noodles, so had to boil more. I'm glad I assembled the night before. I would just boil enough noodles for your pan.
Excellent! Rather than follow the noodle instructions, I trimmed the noodles and layered them as in a regular lasagna recipe. Worked well! Used 1 tsp dry oregano and 1 tsp parsley as fresh were not at hand. Also worked well! I did put a long piece of foil under the baking dish as some sauce liquid boiled over.( I always make my own sauce). I question the 16 minutes hands-on time...took quite a bit longer but worth the effort. Will certainly prepare again!
not a big lasagna fan, but i thought this was the best one i've made! used an opened pkg with 10 noodles in it. i think everyone has their own way of laying the noodles…. fit a 10x10 dish. added 3T pesto (didn't have parsley) to the ricotta mixture, and put fresh spinach between the layers. i layered the ricotta too, didn't want one big blob in the middle. put the mozz cheese on top after 30 min baking. i let it set for 10 min post oven and it was perfect for cutting into squares. this will probably be my "go to" from now on.
I made this exactly as described except I doubled the red pepper since we like spice. It was really good! The noodle thing was a little confusing - I wasn't 100% sure where they went though I understood the reasoning. Definitely don't skip the fresh vs dried herbs or broiling at the end. I also normally use no boil noodles but didn't this time.I'm guessing this will be even better as leftovers! Thank you for such great comfort food that let's me stick with my weight loss efforts!
Made this recipe exactly as written, and I turned out perfectly. I loved the fact that the noodle pattern cut down on the amount of noodles I traditionally use. I will use that trick again! We had leftovers that made it into lunch boxes the next day, and I was told that it reheated well and tasted just as great the next day.
I followed the recipe as stated except I did not cut the noodles and only used two layers. Why go through the trouble of all of the cutting? I did use 1 pound of ground beef as that is what I had. It really was nice to be able to make this quickly on a work night. Took longer than 16 minutes, but not much more and it was enough food for my family of 4 plus leftovers so it definitely serves 6 people. I will definitely add this to my recipe book.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.