Ingredients:

  • 1 lb lean ground beef (93/7)
  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz low-sugar marinara sauce
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 15 oz part-skim ricotta cheese
  • 1 cup fresh baby spinach, finely chopped
  • 1 large egg
  • 0.25 cup grated parmesan cheese
  • 0.5 tsp ground nutmeg
  • 9 no-boil lasagna noodles
  • 2 cups part-skim shredded mozzarella cheese

Instructions:

  1. In a large skillet over medium-high heat, brown the lean ground beef with the diced onion and minced garlic for 6-8 minutes until the meat is cooked through.
  2. Stir in the marinara sauce, dried oregano, and red pepper flakes. Simmer for 5 minutes to marry the flavors.
  3. In a medium mixing bowl, combine the part-skim ricotta, chopped spinach, egg, grated parmesan, and nutmeg. Mix until well incorporated.
  4. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Place 3 no-boil noodles on top.
  5. Layer half of the ricotta mixture over the noodles, followed by more meat sauce and a sprinkle of mozzarella. Repeat layers, finishing with a final layer of noodles, the remaining meat sauce, and the rest of the mozzarella cheese.
  6. Cover the dish tightly with aluminum foil. Bake at 400°F for 30 minutes. Remove foil and bake for an additional 15 minutes until the cheese is bubbling and bronzed.
  7. Let the lasagna rest for 10 minutes before slicing and garnishing with fresh basil.