Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 15 oz part-skim ricotta cheese
  • 1/2 cup low-fat cottage cheese
  • 1 large egg, lightly beaten
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp salt
  • 12 sheets lasagna noodles
  • 3 cups shredded low-moisture mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the lean ground beef, breaking it apart with a spoon until mahogany-colored and cooked through.
  2. Stir in the diced onion and garlic, cooking for 3–5 minutes until the onion becomes translucent.
  3. Stir in the tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Lower heat and simmer for 10–15 minutes until the sauce is thick and fragrant.
  4. In a medium bowl, stir together the ricotta, cottage cheese, beaten egg, parsley, and salt until smooth and uniform.
  5. Spread 1/2 cup of meat sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
  6. Layer in the following order: 3–4 noodles, 1/3 of the cheese mixture, 1/3 of the meat sauce, and 1 cup of mozzarella. Repeat these layers twice more.
  7. Finish with a final layer of noodles, the remaining sauce, and the remaining mozzarella and Parmesan.
  8. Cover the dish tightly with foil. Bake at 375°F (190°C) for 25 minutes.
  9. Remove the foil and bake for another 20–25 minutes until the cheese is golden-brown and bubbling.
  10. Let the lasagna rest for 15 minutes before slicing to ensure clean layers.