Name: Beef and cheese lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1 serving
Ingredients: 5 oz 93% lean ground beef; 1.5 oz lasagna noodles, broken into 5-inch pieces; 1/3 cup canned crushed tomatoes; 2 1/2 tbsp part-skim ricotta cheese; 2 tbsp shredded part-skim mozzarella; 1 clove garlic, minced; 1 tsp italian seasoning; 3/4 tsp salt; 1 tsp extra virgin olive oil; 3 3/4 cups water; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 50 min

Preheat the oven to 375°F. Bring water and half the salt to a boil in a small saucepan. Add the broken lasagna noodles and cook for 8 minutes until slightly firm. Drain and set aside.
While the water heats, warm the olive oil in a small skillet over medium-high heat. Add the beef and cook until browned, breaking it up with a spoon, for 5 minutes. Stir in the garlic, crushed tomatoes, the remaining salt, and half the Italian seasoning. Simmer for 10 minutes until the sauce has thickened. Done when browned and opaque, 160°F.
In a small bowl, stir together the ricotta, the remaining Italian seasoning, and the black pepper.
In a 5x3-inch mini loaf pan, spread 2 tablespoons of meat sauce on the bottom. Top with a layer of noodles to fit, half the seasoned ricotta, and a third of the remaining meat sauce. Repeat the noodles, ricotta, and sauce layers. Top with the final layer of noodles, the remaining sauce, and the mozzarella.
Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes more until the cheese is bubbly and the edges are slightly crisp. Let the lasagna rest for 5 minutes before serving. Done when cheese is bubbly and lightly browned.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes