Recipe Image

Easy Lasagna

  • 30 m
  • 1 h 5 m
Diabetic Living Magazine
“This classic beef lasagna recipe is easy to make and will be ready to eat in just over an hour.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/16/2019