15 Minute Lasagne 

15 Minute Lasagne
576 kcal


Preparation:15 min
Ready in:72 min
1 serving contains (Percentage of daily recommendation)
Calories576 kcal(29%)
Protein43 g(86%)
Fat31 g(39%)
Carbohydrates35 g(13%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For servings

3 tablespoonsgood quality olive oil
24 ounceslean Ground beef
1 ½small onions chopped
1 ½small, green Bell pepper chopped
3 clovesgarlic minced
3 cupsTomato sauce (or marinara sauce)
2 cupswater
1 ½ tablespoonsdried parsley
1 ½ teaspoonsdried oregano
3 ⅜ cupswhole milk Ricotta cheese
1 ½fresh eggs
¾ cupsgrated Parmesan cheese divided
kosher salt to taste
freshly ground Black pepper to taste
24 ouncesuncooked Lasagne (noodles)
2 cupswhole milk mozzarella cheese thinly sliced
0.5 cupsfresh Basil roughly chopped
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1 Preheat oven to 400 degrees F.
2 Heat the olive oil in a Dutch oven over medium heat. Add the ground beef, onion and green pepper and cook until the beef is browned and the vegetables are tender (about 5 to 7 minutes). Drain any excess fat. Add the garlic and cook until fragrant, about 30 seconds. Add tomato sauce and water stirring to combine. Heat through and set aside.
3 In a small bowl combine parsley, oregano, ricotta, egg and 1/4 cup of Parmesan cheese. Season with salt and pepper, stirring to incorporate. Spread 1/3 of the meat sauce on the bottom of a 10-inch ovenproof skillet (non-stick or cast-iron). Top with 1/4 of the noodles, drop 1/3 of cheese mixture by rounded tablespoons on top of pasta. Repeat and assemble two more layers, ending with noodles and sauce. Spread thinly sliced mozzarella over the top and sprinkle with remaining Parmesan cheese.
4 Cover tightly with foil. Bake 35 to 40 minutes. For a crispy top remove foil for the last 5 to 10 minutes. Let rest 10 minutes before cutting into wedges. Sprinkle with fresh basil leaves. Serve.


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