Recipe Image

Layers of Lasagna

  • 30 m
  • 35 m
  • 1 h 15 m
Diabetic Living Magazine
“Layers of ground beef, tomatoes, pasta, and creamy ricotta cheese make up this popular casserole that's as good to serve at home as it is to tote to a potluck. This one is low in fat!”


    • 12 ounces lean ground beef
    • ½ cup chopped onion (1 medium)
    • ½ cup finely chopped carrot (1 medium)
    • 2 cloves garlic, minced
    • 1 (15 ounce) can Italian-style tomato sauce
    • 1 (6 ounce) can tomato paste
    • ½ cup water
    • ¼ teaspoon black pepper
    • 9 lasagna noodles
    • 1 beaten egg
    • 1 (15 ounce) container light ricotta cheese or low-fat cottage cheese, drained
    • Nonstick cooking spray
    • 1 cup shredded part-skim mozzarella cheese (4 ounces)
    • ¼ cup grated Parmesan or Romano cheese (1 ounce)


  • 1 To prepare the sauce, in a large saucepan cook ground beef, onion, carrot, and garlic over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in the tomato sauce, tomato paste, water, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
  • 2 Meanwhile, cook the lasagna noodles according to the package directions. Drain noodles; rinse with cold water. Drain well; set aside. For cheese filling, in a small bowl stir together the egg and ricotta cheese.
  • 3 Lightly coat a 2-quart rectangular baking dish with cooking spray. Layer 3 noodles in the prepared baking dish. Spread with a third of the cheese filling. Top with a third of the sauce and a third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese.
  • 4 Bake, covered with foil, in a 375°F oven for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving.
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