Cheesy Meat Lasagna Made Over
Indulge in the ultimate comfort food with this Cheesy Meat Lasagna Made Over, a family-friendly classic that gets a lighter twist without sacrificing flavor. Packed with layers of hearty lean ground beef, a rich homemade tomato sauce seasoned with basil and oregano, and a creamy mixture of part-skim ricotta, Parmesan, and mozzarella, this lasagna strikes the perfect balance between indulgence and guilt-free enjoyment. Each layer is nestled between tender lasagna noodles, creating a dish that’s as satisfying as it is wholesome. With a preparation time of just 25 minutes and an irresistible golden bubbly cheese topping after baking, this recipe is perfect for feeding a hungry crowd or meal prepping for the week. Serve it alongside a crisp green salad and garlic bread for a complete Italian-inspired feast. Keywords: cheesy meat lasagna, homemade lasagna recipe, family dinner ideas, layered pasta bake, comfort food.
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Recipe Information
Ingredients
- 1 pound ground beef (lean)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces part-skim ricotta cheese
- 1 large egg
- 0.5 cup grated Parmesan cheese
- 2 cups shredded part-skim mozzarella cheese
- 12 sheets lasagna noodles
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium heat until browned, about 7-8 minutes. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened, about 5 minutes.
Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
While the sauce is simmering, cook the lasagna noodles according to package instructions. Drain and set aside.
In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley (if using). Mix well.
Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
Place 4 lasagna noodles in a single layer over the sauce.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the meat sauce, and 1/3 of the shredded mozzarella cheese.
Repeat the layering process two more times: noodles, ricotta mixture, meat sauce, and mozzarella cheese.
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes.
Remove the foil and bake for another 20-25 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
5385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.0 g | 249% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 6132 mg | 267% | |
| Total Carbohydrate | 616.6 g | 224% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 91.1 g | ||
| Protein | 344.6 g | 689% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3560 mg | 274% | |
| Iron | 51.1 mg | 284% | |
| Potassium | 7015 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
