NUTRITION

SERVINGS

INGREDIENTS

1.5 oz 93% lean ground beef

1.5 cups tomato passata

0.25 cup part-skim ricotta cheese

2 sheets no-boil lasagna noodles

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 3

  Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned and fully cooked through.

• 4

  Pour the tomato passata into the skillet with the beef, stir in the dried oregano, sea salt, and black pepper, then simmer on low for 5 minutes.

• 5

  In a small bowl, lightly whip the ricotta cheese with a spoon until it reaches a smooth, spreadable consistency.

• 6

  Spread a thin layer of the meat sauce on the bottom of a small, oven-safe baking dish to prevent sticking.

• 7

  Place one no-boil lasagna noodle sheet over the sauce, followed by a layer of ricotta and another layer of meat sauce.

• 8

  Repeat the layering process with the remaining noodles, ricotta, and sauce, ensuring the final noodle is completely covered by the remaining sauce to help it soften.

• 9

  Cover the dish tightly with aluminum foil and bake for 25 minutes.

• 10

  Remove the foil and bake for an additional 5 to 10 minutes until the sauce is bubbly and the noodles are tender when pierced with a fork.

• 11

  Let the lasagna rest for 5 minutes before garnishing with fresh chopped parsley and serving.