Description
A classic and easy lasagna recipe featuring a rich meat sauce, creamy cheese filling, and layers of tender noodles baked to golden perfection. Perfect for a comforting family dinner or special occasion.
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
- 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 sea salt, 1/4 tsp black pepper, 1/4 tsp dried thyme, 1/2 tsp sugar, and 2 Tbsp parsley. Bring to a simmer, then 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, 1 large egg, and 2 Tbsp finely chopped parsley. Mix well until combined.
- Cook Noodles: 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: Preheat the oven to 375˚F. Spread 1/2 cup meat sauce on the bottom of a 9×13 deep casserole dish. Layer 3 noodles on top, spread with 1/3 of the meat sauce, then sprinkle with 1 cup shredded mozzarella. Spoon and evenly spread half the cheese sauce over the top. Repeat the layers twice more, ending with a layer of noodles and meat sauce topped with remaining mozzarella cheese.
- Prepare for Baking: Poke 9-12 toothpicks evenly across the surface of the lasagna to keep foil from sticking to the cheese. Cover the dish with foil.
- Bake: Bake in the preheated oven at 375˚F for 45 minutes covered with foil.
- Broil: Remove the foil and broil the lasagna for 3 to 5 minutes until the cheese turns golden and bubbly.
- Rest: Let the lasagna rest at room temperature for 30 minutes before slicing to allow it to set and make serving easier.
Notes
- Using wine in the meat sauce adds depth of flavor; substitute with beef broth if preferred or to avoid alcohol.
- Make sure to cook noodles al dente to prevent them from becoming mushy after baking.
- Poking toothpicks before baking helps prevent the foil from sticking to the cheese layer.
- Letting the lasagna rest after baking allows it to set properly, making it easier to slice and serve.
- You can prepare the meat sauce and cheese sauce a day ahead to save time on cooking day.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
