Description
This easy lasagna recipe layers a hearty meat sauce with a creamy cheese mixture and tender noodles, then bakes it to bubbly golden perfection. Perfect for a family dinner, this classic Italian dish combines rich flavors with a simple cooking process that yields 12 generous slices.
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 ground black pepper
- 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
- 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. Sauté, 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 wine and stir for 2 minutes or until wine is nearly evaporated. Stir in 3 cups marinara sauce, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar, and 2 Tbsp parsley. Bring to a simmer, cover, and cook for 5 minutes.
- Prepare Cheese Sauce: In a large mixing bowl, combine 16 oz low-fat cottage cheese, 15 oz reduced fat ricotta cheese, 1 cup shredded mozzarella, 1 large egg, and 2 Tbsp parsley. Mix well until evenly incorporated.
- Cook Noodles: Preheat the oven to 375°F (190°C). Bring a large pot of salted water to boil. Add 9 lasagna noodles and cook until al dente according to package instructions. Drain noodles and rinse with cold water to stop cooking and prevent sticking.
- Assemble Lasagna: Spread 1/2 cup of the meat sauce in 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 mozzarella cheese and spoon half of the cheese sauce over that layer. Repeat the layers until you have three layers of noodles, meat sauce, mozzarella, and cheese sauce.
- Bake: Poke 9-12 toothpicks over the surface of the lasagna to keep the foil from sticking to the cheese. Cover with foil and bake at 375°F for 45 minutes.
- Broil and Rest: Remove the foil and broil the lasagna for 3 to 5 minutes until the cheese turns golden and bubbly. Let the lasagna rest for 30 minutes before slicing and serving.
Notes
- Cooking noodles al dente prevents overcooking during baking, keeping them firm but tender.
- Using reduced-fat cheeses lowers fat content without sacrificing creaminess.
- To avoid the foil sticking to melted cheese, pierce toothpicks evenly across the surface before covering.
- Letting the lasagna rest after baking helps it set, making it easier to slice and serve.
- Dry red wine can be substituted with beef broth for a non-alcoholic option.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
