Heart-Healthy Classic Beef Lasagna
Indulge in the comforting flavors of 'Heart-Healthy Classic Beef Lasagna,' a wholesome twist on a timeless favorite. Crafted with lean ground beef, whole-grain lasagna noodles, and reduced-fat cheeses, this balanced recipe is perfect for those seeking deliciously satisfying meals without compromising health goals. A homemade tomato-based sauce, infused with garlic, onion, and Italian herbs, complements layers of creamy ricotta blended with fresh spinach for added nutrients and color. Topped with a golden blanket of melted mozzarella and Parmesan, this lasagna bakes to perfection, creating a crowd-pleasing dish that's ideal for family dinners or meal prepping. With heart-healthy ingredients and a crave-worthy taste, this lighter lasagna proves you can enjoy indulgence and wellness in every bite!
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Recipe Information
Ingredients
- 1 pound lean ground beef (90% lean or higher)
- 9 pieces whole-grain lasagna noodles
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes (low sodium)
- 6 ounces tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 15 ounces reduced-fat ricotta cheese
- 1 whole large egg
- 2 cups fresh spinach, chopped
- 2 cups reduced-fat mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to boil and cook the whole-grain lasagna noodles according to package instructions, then drain and set aside.
In a large skillet over medium heat, warm the olive oil. Add the chopped onion and minced garlic, sauté until onions are translucent, about 3-5 minutes.
Add the lean ground beef to the skillet, cooking until browned and thoroughly cooked, breaking it apart with a spatula, about 7-10 minutes.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, dried basil, salt, and black pepper. Let simmer for 10 minutes to blend flavors.
In a medium bowl, combine the reduced-fat ricotta cheese, egg, and chopped fresh spinach. Mix until well combined.
Spread a thin layer of the meat sauce over the bottom of a 9x13 inch baking dish.
Place three lasagna noodles over the sauce, then spread half of the ricotta-spinach mixture over the noodles. Top with a third of the mozzarella cheese and a third of the remaining meat sauce.
Repeat the layering process with three more noodles, the remaining ricotta-spinach mixture, another third of the mozzarella cheese, and another third of the meat sauce.
Top with the last three noodles, the remaining meat sauce, and the remaining mozzarella cheese.
Sprinkle grated Parmesan cheese over the top.
Cover the baking dish with foil. Bake in the preheated oven for 30 minutes, then remove the foil and bake for another 20-30 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to set for at least 10 minutes before slicing. Serve warm.
Nutrition Facts
Calories |
4754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 4277 mg | 186% | |
| Total Carbohydrate | 461.5 g | 168% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 87.4 g | ||
| Protein | 327.2 g | 654% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 3736 mg | 287% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 6963 mg | 148% | |
*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.
