Description
This easy lasagna recipe combines a savory meat sauce with a creamy cheese sauce layered between tender noodles and melted mozzarella cheese. Perfect for a comforting family dinner that yields 12 generous slices, the dish is baked to golden perfection and rested to lock in flavors.
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
- 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
- Prepare 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. Sauté, breaking up the meat, for 5 minutes or until beef is no longer pink. Add minced garlic and sauté for another minute until fragrant. Add 1/4 cup dry red wine and stir for 2 minutes or until the wine is nearly evaporated. Stir in 3 cups marinara sauce, 1/2 tsp sea salt, 1/4 tsp black pepper, 1/4 tsp dried thyme, 1/2 tsp granulated sugar, and 2 Tbsp chopped parsley. Bring to a simmer, cover, and cook for 5 minutes.
- Make Cheese Sauce: In a large mixing bowl, combine 16 oz low-fat cottage cheese, 15 oz reduced fat ricotta cheese, 1 cup shredded mozzarella cheese, 1 large egg, and 2 Tbsp chopped parsley. Mix thoroughly until well combined.
- Cook Lasagna Noodles: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 9 lasagna noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and prevent sticking.
- Assemble Lasagna: Spread 1/2 cup of the meat sauce on the bottom of a deep 9×13 casserole dish. Layer 3 noodles over the sauce, spread 1/3 of the remaining meat sauce evenly over the noodles, then sprinkle with 1 cup shredded mozzarella cheese. Spoon and spread half of the cheese sauce over the mozzarella. Repeat layering two more times to create three layers of noodles, meat sauce, mozzarella, and cheese sauce total.
- Bake: Poke 9-12 toothpicks over the surface of the lasagna to prevent foil from sticking to the cheese. Cover tightly with foil and bake in the preheated oven at 375°F for 45 minutes.
- Broil and Rest: Remove foil and broil the lasagna for 3 to 5 minutes until the cheese is golden and bubbly. Remove from oven and let the lasagna rest for 30 minutes before slicing and serving to allow it to set.
Notes
- Using wine adds depth of flavor; substitute with beef broth if preferred.
- Cooking noodles al dente prevents them from becoming mushy after baking.
- To prevent foil from sticking, toothpicks create a barrier between foil and cheese.
- Resting the lasagna before serving helps it hold its shape when cut.
- Low-fat cheeses reduce calories without sacrificing creaminess.
- Leftover lasagna can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 6 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: 70 mg
