Mediterranean Diet Classic Beef Lasagna
Introducing the Mediterranean Diet Classic Beef Lasagna, a wholesome twist on a beloved comfort food that combines hearty flavors with healthy ingredients. This recipe showcases layers of tender whole grain lasagna noodles, a rich meat sauce made with lean ground beef, zucchini, and spinach, and a creamy ricotta cheese mixture enhanced by fresh parsley and Parmesan. Infused with Mediterranean staples like olive oil, ripe tomatoes, garlic, and aromatic herbs such as oregano and basil, every bite offers the perfect balance of savory indulgence and nutritious simplicity. Topped with bubbling mozzarella and Parmesan, this lasagna is baked to golden perfection and serves beautifully as a crowd-pleasing dinner or make-ahead meal for busy weeknights. Ideal for anyone embracing the Mediterranean diet, this recipe ensures you enjoy classic lasagna flavors while prioritizing wholesome ingredients.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 450 grams lean ground beef
- 1 large yellow onion, chopped
- 4 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 4 medium ripe tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 150 grams fresh spinach
- 9 sheets whole grain lasagna noodles
- 250 grams ricotta cheese
- 1 large egg
- 50 grams Parmesan cheese, grated
- 200 grams mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat the oven to 180°C (350°F).
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Increase the heat to medium-high and add the minced garlic and lean ground beef. Cook until the beef is browned, breaking it up with a wooden spoon as it cooks, approximately 7-10 minutes.
Add the diced zucchini and chopped tomatoes to the beef mixture and cook for another 5 minutes until the vegetables begin to soften.
Stir in the tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Simmer for another 10 minutes to allow flavors to meld.
In the last minute of cooking, add the fresh spinach, stirring until wilted. Remove from heat and set aside.
In a medium bowl, mix the ricotta cheese with the large egg and half of the grated Parmesan cheese. Set aside.
Cook the whole grain lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a clean kitchen towel.
To assemble, spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish. Place three lasagna noodles on top.
Spread half of the ricotta mixture over the noodles, followed by one third of the meat sauce and one third of the shredded mozzarella.
Repeat the layers with the next three noodles, remaining ricotta mixture, another third of the meat sauce and mozzarella.
Top with remaining lasagna noodles, the last of the meat sauce, and sprinkle the remaining mozzarella and grated Parmesan on top.
Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Remove from the oven and let the lasagna rest for at least 10 minutes before slicing.
Sprinkle with fresh chopped parsley before serving.
Nutrition Facts
Calories |
4194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 5405 mg | 235% | |
| Total Carbohydrate | 423.4 g | 154% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 49.9 g | ||
| Protein | 277.2 g | 554% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3549 mg | 273% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 3711 mg | 79% | |
*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.
