Easy Deconstructed Lasagna (Lazy Lasagna)
All of the flavors of lasagna you love with none of the hassle- pasta, tomato sauce, mozzarella and ricotta cheese, and ground beef layered in a casserole pan and baked to perfection.
Servings: 8
Ingredients
- 12 oz whole grain pasta I used reginetti because it's like mini lasagna noodles! Use whatever you have.
- 24 oz pasta sauce Use your favorite store-bought or homemade pasta sauce
- 1 lb lean ground beef
- 1/2 cup onion diced
- 4 cloves garlic minced
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1/4 cup water
- 1 cup part-skim ricotta cheese
- 1 cup mozzarella cheese
- 1/4 cup parmesan cheese grated
Optional
- fresh basil and parsley chopped
Instructions
- Preheat oven to 400 degrees
- Boil a large pan of water and boil the pasta noodles as directed on the box, (usually 8-10 minutes) until al dente. When done, drain and set aside.
- On medium heat, heat 1-2 tsp of oil and add ground beef to a large skillet. Season with a pinch of salt and pepper or to taste.
- Brown the beef and then add minced garlic and chopped onion to the pan. Cook for 3-5 minutes until onions are translucent.
- Add tomato sauce and water and turn heat down to low. Simmer for 3-5 minutes until sauce reduces just slightly.
- Add cooked pasta noodles to the pan and mix well with the sauce.
- Transfer pasta and meat sauce to a casserole dish.
- Add dollops of ricotta cheese on top of the pasta and smooth with the back of a spoon (don’t worry about making it perfect!).
- Top with parmesan cheese and then mozzarella.
- Bake for about 10 minutes until cheese is bubbly.
Nutrition
Calories: 351kcal | Carbohydrates: 38g | Protein: 27g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 847mg | Potassium: 527mg | Fiber: 5g | Sugar: 4g | Vitamin A: 597IU | Vitamin C: 7mg | Calcium: 242mg | Iron: 4mg
