Description
This easy lasagna recipe layers a rich meat sauce and creamy cheese sauce with tender noodles, baked to golden perfection. Perfect for family dinners, it features ground beef simmered with marinara and herbs, combined with a luscious blend of cottage cheese, ricotta, and mozzarella cheese. Ready in just over an hour, this classic Italian dish is comforting and delicious.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef (15-20% fat content)
- 1 medium onion, finely diced
- 2 large garlic cloves, minced
- 1/4 cup dry red wine or beef broth
- 1 Tbsp olive oil
- 24 oz marinara sauce (3 cups)
- 1/2 tsp sea salt
- 1/4 tsp black pepper, ground
- 1/4 tsp dried thyme
- 1/2 tsp granulated sugar
- 2 Tbsp parsley, finely chopped
Lasagna Noodles
- 9 lasagna noodles, cooked al dente
Cheese Sauce
- 16 oz low-fat cottage cheese
- 15 oz reduced fat ricotta cheese
- 1 large egg
- 2 Tbsp parsley, finely chopped, plus more to garnish
- 4 cups mozzarella cheese, shredded, divided
Instructions
- Make Meat Sauce: Place a deep pan or dutch oven over medium-high heat and add 1 Tbsp olive oil, 1 lb ground beef, and diced onion. Saute, breaking up the meat, for 5 minutes or until beef is no longer pink. Add minced garlic and sauté another minute until fragrant. Add 1/4 cup dry red wine and stir for 2 minutes or until wine is nearly evaporated. Add marinara sauce, sea salt, ground black pepper, dried thyme, granulated sugar, and parsley. Bring to a simmer, then cover and cook for 5 minutes.
- Make Cheese Sauce: In a large mixing bowl, combine low-fat cottage cheese, reduced fat ricotta cheese, 1 cup shredded mozzarella, 1 large egg, and chopped parsley. Mix well until fully combined.
- Cook Lasagna Noodles: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente according to package instructions. Drain and rinse with cold water to stop cooking and prevent sticking.
- Assemble Lasagna: Spread 1/2 cup meat sauce evenly on the bottom of a deep 9×13 inch casserole dish. Layer 3 noodles over the sauce, then spread 1/3 of the remaining meat sauce on top. Sprinkle with 1 cup of shredded mozzarella cheese. Spread half of the cheese sauce evenly over the mozzarella. Repeat these layers two more times to create three layers total of noodles, meat sauce, mozzarella, and cheese sauce.
- Prepare to Bake: Poke 9-12 toothpicks over the surface of the assembled lasagna to keep the foil from sticking to the cheese. Cover the dish tightly with foil.
- Bake Lasagna: Bake covered at 375°F for 45 minutes. Remove the foil and switch oven to broil. Broil for 3 to 5 minutes or until the cheese turns golden and bubbly.
- Rest Before Serving: Remove the lasagna from the oven and let it rest for 30 minutes before slicing. Garnish with additional chopped parsley if desired. Serve warm.
Notes
- Use dry red wine for depth of flavor or substitute beef broth if avoiding alcohol.
- Make sure to cook the noodles just al dente to prevent mushiness after baking.
- Poking toothpicks on top helps foil from sticking to cheese during baking.
- Letting the lasagna rest after baking allows it to set and makes slicing easier.
- You can prepare this lasagna a day ahead and refrigerate before baking for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
