Layered Beef Lasagna

Name: Layered Beef Lasagna
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 0.5 pound ground beef (80/20 lean); 0.5 cup yellow onion (chopped); 2 clove garlic (minced); 1 can crushed tomatoes (15 ounce); 0.5 cup tomato paste; 0.5 teaspoon dried oregano; 0.5 teaspoon dried basil; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 cup ricotta cheese; 1 egg (large); 0.25 cup Parmesan cheese (grated); 2 cup mozzarella cheese (shredded); 6 lasagna noodles (no-boil); 2 slice garlic bread; 2 cup mixed green salad; 2 tablespoon salad dressing

A classic Italian-American lasagna with rich beef and tomato sauce, creamy ricotta, gooey mozzarella, and tender pasta. Baked to golden perfection, served with garlic bread and a fresh green salad.

Prep: 35 min
Cook: 55 min
Total: 1 hr 30 min
Servings: 2
Cuisine: Italian
Difficulty: Medium
Cost: $10.40/serving

Dietary

Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
0.5 pound ground beef (80/20 lean)
0.5 cup yellow onion (chopped)
2 clove garlic (minced)
1 can crushed tomatoes (15 ounce)
0.5 cup tomato paste
0.5 teaspoon dried oregano
0.5 teaspoon dried basil
1 teaspoon kosher salt
0.5 teaspoon black pepper
1 cup ricotta cheese
1 egg (large)
0.25 cup Parmesan cheese (grated)
2 cup mozzarella cheese (shredded)
6 lasagna noodles (no-boil)
2 slice garlic bread
2 cup mixed green salad
2 tablespoon salad dressing

Instructions

Preheat oven to 375°F (190°C).
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and chopped yellow onion; cook until beef is browned and onion is softened, about 8-10 minutes. Drain any excess fat. Stir in minced garlic and cook for 1 minute more.
Add crushed tomatoes, tomato paste, dried oregano, dried basil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the skillet. Bring to a simmer, then reduce heat to low and cook for at least 15 minutes, stirring occasionally, to allow flavors to meld.
In a medium bowl, combine ricotta cheese, large egg, and grated Parmesan cheese. Season with a pinch of salt and pepper. Set aside.
Spread a thin layer of meat sauce on the bottom of an 8x8 inch baking dish. Place 3 no-boil lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then top with 1 cup of shredded mozzarella cheese.
Add another layer of meat sauce, then the remaining 3 no-boil lasagna noodles. Top with the remaining ricotta mixture, meat sauce, and the last 1 cup of shredded mozzarella cheese.
Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes, or until the cheese is bubbly and golden brown.
While lasagna bakes, prepare the garlic bread according to package directions and toss the mixed green salad with salad dressing.
Let the lasagna rest for 10-15 minutes before serving to allow it to set. Serve with garlic bread and green salad.

Notes

This lasagna can be assembled ahead of time and refrigerated for up to 24 hours before baking. Just add about 15-20 minutes to the covered baking time.

Nutrition (per serving)

Calories: 1180
Protein: 88.5 g
Carbohydrates: 100.2 g
Fat: 54 g
Fiber: 9.5 g
Sodium: 2800 mg
Saturated Fat: 27.5 g
Sugar: 22 g
Cholesterol: 380 mg