Easy Lasagna

Easy Lasagna

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From: Diabetic Living Magazine

This classic beef lasagna recipe is easy to make and will be ready to eat in just over an hour.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 12 ounces lean ground beef
  • 1 medium onion, chopped ( ½ cup)
  • 1 medium carrot, finely chopped ( ½ cup)
  • 2 cloves garlic, minced
  • 1 (15 ounce) can no-salt-added tomato sauce
  • 1 (6 ounce) can no-salt-added tomato paste
  • ½ cup water
  • 1 teaspoon dried Italian seasoning, crushed
  • ¼ teaspoon ground pepper
  • 9 lasagna noodles
  • 1 egg, beaten
  • 1 (15 ounce) container light ricotta cheese or low-fat cottage cheese, drained
  • 1 cup shredded part-skim mozzarella cheese (4 ounces)
  • ¼ cup grated Parmesan or Romano cheese (1 ounce)
  • 2 tablespoons chopped fresh basil

Preparation

  • Prep

  • Ready In

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

Nutrition information

  • Serving size: 1 serving
  • Per serving: 309 calories; 9 g fat(5 g sat); 3 g fiber; 33 g carbohydrates; 9 g protein; 81 mg cholesterol; 9 g sugars; 326 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean protein, 2 starch, ½ fat, ½ vegetable

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