15 Minute Lasagne

Name: 15 Minute Lasagne
Total time: 1 h 12 min
Yield: 6
Ingredients: 2 Tbsps good quality olive oil; 16 ozs lean Ground beef; 1 small onion (chopped); 1 small, green Bell pepper (chopped); 2 cloves garlic cloves (minced); 2 cups Tomato sauce (or marinara sauce); 1.333 cups water; 1 Tbsp dried parsley; 1 tsp dried oregano; 2.25 cups whole milk Ricotta cheese; 1 fresh egg; 0.5 cup grated Parmesan (divided); kosher salt (to taste); freshly ground Black pepper (to taste); 16 ozs uncooked Lasagne noodle (noodles); 1.333 cups whole milk Mozzarella (thinly sliced); 0.333 cup fresh Basil (roughly chopped)

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Health Score:

84 / 100

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 1 hr 12 min.

Ready in

Ingredients

for

servings

Ingredients: 2 Tbsps good quality olive oil; 16 ozs lean Ground beef; 1 small onion (chopped); 1 small, green Bell pepper (chopped); 2 cloves garlic cloves (minced); 2 cups Tomato sauce (or marinara sauce); 1.333 cups water; 1 Tbsp dried parsley; 1 tsp 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 ozs 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 cheese Mozzarella Parmesan olive oil Basil garlic clove

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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.