Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz low-sugar marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 15 oz part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp salt
  • 9 no-boil lasagna noodles
  • 3 cups shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat the oven to 375°F (190°C). Heat olive oil in a 12-inch skillet over medium-high heat.
  2. Add the lean ground beef and diced onion to the skillet, cooking until the beef is browned and onions are translucent.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Pour in the marinara sauce, oregano, salt, and pepper; simmer for 5 minutes until the sauce is thick but fluid.
  5. In a medium mixing bowl, combine the part-skim ricotta, beaten egg, chopped parsley, and salt, stirring until smooth.
  6. Spread 1/2 cup of meat sauce on the bottom of a 9x13 inch baking dish. Arrange 3 noodles on top.
  7. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining meat sauce and a sprinkle of mozzarella.
  8. Repeat the layering process twice more, finishing with a final layer of noodles, the remaining sauce, and a topping of mozzarella and Parmesan.
  9. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  10. Remove the foil and bake for another 10–15 minutes until the cheese is bubbling and golden brown.
  11. Let the lasagna rest for 10 minutes before slicing to ensure structural integrity.