Here we have all the delicious components of a meat lasagna, but in a totally new format. Instead of a meat sauce, we make a meatloaf and fill the center with a mini lasagna. We keep it healthy by sneaking in some veggie servings with spinach and making a homemade sauce that's delicious, beautiful and has way less sodium than store-bought versions.

Carolyn Casner
Source:, August 2018


Recipe Summary

50 mins
1 hr 50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 9-by-5-inch loaf pan thoroughly with cooking spray.

  • Thoroughly combine ground beef, breadcrumbs, egg, tomato paste, dried garlic, Worcestershire, 1/2 teaspoon salt and pepper in a medium bowl. Press 3/4 of the mixture into the prepared pan, covering the bottom and most of the way up all the sides and keeping a well in the middle. Set aside.

  • Stir spinach, ricotta and Parmesan together in a medium bowl.

  • Layer 1 lasagna noodle, 1/4 of the ricotta mixture and 1/4 of the mozzarella (or Italian blend) in the well in the center of the meatloaf. Top with another noodle and repeat layering with the remaining ricotta mixture, mozzarella and noodles. Finish with a noodle. Pat the remaining beef mixture into a rectangle, about 9 by 5 inches. Place on top of the lasagna and pinch edges of the meat mixture together to seal. Cover with foil and bake for 40 minutes. Uncover and bake until the meat is cooked through and an instant-read thermometer inserted into the center reads 165 degrees F, about 10 to 20 minutes more. Let rest for 10 minutes.

  • Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring, until softened, 3 to 5 minutes. Stir in tomatoes, wine, basil, oregano and the remaining 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook, stirring, until the onion is soft and the sauce has thickened, about 10 minutes.

  • Run a knife along the sides of the loaf pan to loosen the meatloaf. Invert the meatloaf onto a cutting board. Cut into 8 slices. Serve with the tomato sauce.

Nutrition Facts

334 calories; protein 24.6g 49% DV; carbohydrates 21.7g 7% DV; exchange other carbs 1.5; dietary fiber 4.2g 17% DV; sugars 3.9g; fat 15.9g 24% DV; saturated fat 6.1g 30% DV; cholesterol 78.5mg 26% DV; vitamin a iu 9022.3IU 180% DV; vitamin c 8.6mg 14% DV; folate 137.7mcg 34% DV; calcium 294.4mg 29% DV; iron 4.5mg 25% DV; magnesium 78mg 28% DV; potassium 705.3mg 20% DV; sodium 596.9mg 24% DV; thiamin 0.2mg 20% DV.

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Rating: 5 stars
Wow I will make again. Everyone loved it. Read More