15 Minute Lasagne

Average: 0 (0 votes)
(0 votes)
15 Minute Lasagne
share Share
bookmark_border Copy URL
Health Score:
8,4 / 10
15 min.
ready in 1 hr 12 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie576 kcal(27 %)
Protein42.78 g(44 %)
Fat30.81 g(27 %)
Carbohydrates34.92 g(23 %)
Sugar added0 g(0 %)
Roughage2.07 g(7 %)
Vitamin A243.78 mg(30,473 %)
Vitamin D0.58 μg(3 %)
Vitamin E2.41 mg(20 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.41 mg(37 %)
Niacin10.57 mg(88 %)
Vitamin B₆0.29 mg(21 %)
Folate51.14 μg(17 %)
Pantothenic acid0.77 mg(13 %)
Biotin6.77 μg(15 %)
Vitamin B₁₂2.27 μg(76 %)
Vitamin C25.17 mg(26 %)
Potassium510.2 mg(13 %)
Calcium551.04 mg(55 %)
Magnesium75.57 mg(25 %)
Iron3.98 mg(27 %)
Iodine10.7 μg(5 %)
Zinc5.71 mg(71 %)
Saturated fatty acids15.17 g
Cholesterol138.14 mg


2 tablespoons good quality olive oil
16 ounces lean Ground beef
1 small onion (chopped)
1 small, green Bell pepper (chopped)
2 cloves garlic (minced)
2 cups Tomato sauce (or marinara sauce)
1.333 cups water
1 tablespoon dried parsley
1 teaspoon dried oregano
2 ¼ cups whole milk Ricotta cheese
1 fresh egg
½ cup grated Parmesan (divided)
kosher salt (to taste)
freshly ground Black pepper (to taste)
16 ounces uncooked Lasagne noodle (noodles)
1.333 cups whole milk Mozzarella (thinly sliced)
0.333 cup fresh Basil (roughly chopped)
How healthy are the main ingredients?
Ricotta cheeseMozzarellaParmesanolive oilBasilgarlic

Preparation steps

Preheat oven to 400 degrees F.
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.
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.
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.