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!

Source: Diabetic Living Magazine


Recipe Summary

1 hr 15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Bake, covered with foil, in a 375 degree F oven for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving.

Nutrition Facts

1/8 casserole
309 calories; protein 25.5g; carbohydrates 32.9g; dietary fiber 2.9g; sugars 8.8g; fat 8.9g; saturated fat 4.8g; cholesterol 81.2mg; vitamin a iu 2035.1IU; vitamin c 12.9mg; folate 117.1mcg; calcium 261.3mg; iron 3.2mg; magnesium 49.7mg; potassium 685.4mg; sodium 325.9mg.

3 lean protein, 1 1/2 starch, 1/2 vegetable