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Lighter Beef Lasagna
Bubbling cheese and rich tomato sauce make this lighter beef lasagna just as comforting as the classic, but with a fraction of the heavy fats. Extra-lean ground beef and reduced-fat ricotta create creamy, satisfying layers that won't weigh you down. A pinch of cayenne pepper and dried basil brings warmth and depth to the savory meat sauce. It's a cozy, crowd-pleasing dinner that lets you enjoy your favorite Italian flavors without the food coma.
Equipment
- Skillet
- Oven
Ingredients
- 9 uncooked lasagna noodles
- 1 lb extra-lean (at least 90%) ground beef
- 2 cloves garlic, finely chopped
- 1 jar (25.5 oz) Italian herb-tomato pasta sauce
- 1 ⁄ 8 teaspoon ground red pepper (cayenne)
- 1½ teaspoons dried basil leaves
- 1 egg
- 1 container (15 oz) reduced-fat ricotta cheese
- 2 cups shredded reduced-fat mozzarella cheese (8 oz)
- 1 ⁄ 3 cup shredded Parmesan cheese
Instructions
- 1Cook the ground beef and chopped garlic in a 12-inch skillet over medium-high heat for 5 to 7 minutes. Stir frequently until the meat is fully browned, then drain the excess fat. Draining the fat here is key to keeping the dish light and preventing a greasy sauce.
- 2Pour the pasta sauce into the skillet with the beef. Add the cayenne pepper and 1 teaspoon of the dried basil. Bring the mixture to a boil while stirring occasionally, then remove the pan from the heat.
- 3Beat the egg slightly in a medium bowl. Add the ricotta cheese and the remaining half teaspoon of dried basil, stirring until completely combined.
- 4Drain the cooked lasagna noodles and pat them dry. Spread about half a cup of the meat sauce across the bottom of a baking dish. Place three noodles over the sauce, followed by 1 and a half cups of meat sauce, half of the ricotta mixture, and three-quarters of a cup of mozzarella cheese.
- 5Repeat the layering process one more time. Finish by placing the remaining three noodles on top, followed by the rest of the meat sauce and mozzarella cheese. Sprinkle the Parmesan cheese evenly over the top.
- 6Coat a piece of aluminum foil with cooking spray and place it sprayed-side down over the baking dish. Bake for 45 minutes. Remove the foil and bake for another 10 to 15 minutes until the cheese is melted and bubbly.
- 7Let the lasagna rest for 10 minutes before slicing. This resting period allows the layers to set so they don't slide apart when you cut into them.
Notes
- Serving: Pair this baked pasta with a simple green salad tossed in a light vinaigrette for a complete meal.
- Garnish: Top the finished lasagna with fresh basil leaves for a pop of color and bright flavor.
- Make ahead: You can assemble the lasagna up to a day in advance. Cover tightly and refrigerate, then add 10 to 15 minutes to the covered baking time.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven.