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Lighter Beef Lasagna
This lighter beef lasagna delivers all the comfort of the classic Italian dish with a fraction of the heavy fats. Extra-lean ground beef and reduced-fat cheeses create rich, creamy layers that satisfy without weighing you down. A touch of cayenne pepper and dried basil brings warmth and depth to the savory tomato sauce. It is a perfect choice for a cozy family dinner or casual weekend gathering.
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
- 1Prepare any fresh basil leaves by washing and drying them, if you plan to use them for a garnish.
- 2Cook 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.
- 3Pour the pasta sauce into the skillet with the beef. Add the ground red pepper and 1 teaspoon of the dried basil. Bring the mixture to a boil while stirring occasionally, then remove the pan from the heat.
- 4Beat the egg slightly in a medium bowl. Add the ricotta cheese and the remaining half teaspoon of dried basil, stirring until completely combined.
- 5Drain 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.
- 6Repeat 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.
- 7Coat a 15-inch 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.
- 8Allow the lasagna to rest for 10 minutes before slicing. Garnish the top with the prepared fresh basil.
- 9Plate the portions carefully, utilizing the extra-lean ground beef and reduced-fat cheeses to provide a lighter but flavorful meal.
- 10Accompany the baked lasagna with a crisp green salad tossed in your favorite light dressing.