Description
This classic lasagna recipe features layers of rich meat sauce, creamy cheese filling, and tender noodles baked to bubbly perfection. Made with ground beef, a blend of low-fat cottage and ricotta cheeses, mozzarella, and fragrant herbs, it’s a comforting Italian-American favorite perfect for family dinners or special occasions.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef (15-20% fat content)
- 1 medium onion, finely diced
- 2 large garlic cloves, minced
- ¼ cup dry red wine (or beef broth)
- 1 tablespoon olive oil
- 24 ounces marinara sauce (3 cups)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ½ teaspoon granulated sugar
- 2 tablespoons finely chopped parsley
Cheese Filling
- 16 ounces low-fat cottage cheese
- 15 ounces reduced-fat ricotta cheese
- 1 large egg
- 2 tablespoons finely chopped parsley
- 1 cup shredded mozzarella cheese (from the 4 cups total)
Assembly and Noodles
- 9 lasagna noodles, cooked al dente
- 4 cups shredded mozzarella cheese, divided
Instructions
- Make Meat Sauce: Heat olive oil in a large pan or Dutch oven over medium-high heat. Add ground beef and onion, cooking until the beef is browned and the onion is softened. Add minced garlic and sauté until fragrant. Stir in red wine or beef broth and cook until nearly evaporated. Add marinara sauce, sea salt, black pepper, dried thyme, granulated sugar, and parsley. Bring to a simmer, cover, and cook for 5 minutes to meld flavors.
- Make Cheese Filling: In a large bowl, combine low-fat cottage cheese, reduced-fat ricotta cheese, 1 cup of shredded mozzarella cheese, one large egg, and finely chopped parsley. Mix well until fully integrated.
- Cook Noodles: Preheat the oven to 375°F (190°C). Cook the lasagna noodles in boiling salted water until al dente, typically 8-10 minutes. Drain and rinse the noodles with cold water to prevent sticking, then set aside.
- Assemble Lasagna: Spread ½ cup of meat sauce in the bottom of a 9×13 inch baking dish. Layer 3 noodles over the sauce, then spread one-third of the remaining meat sauce over the noodles. Sprinkle with 1 cup mozzarella cheese and spread half of the cheese filling over the mozzarella. Repeat these layers two more times ending with mozzarella on top.
- Bake: Cover the assembled lasagna with aluminum foil, poking a few holes with toothpicks in the foil to prevent sticking to the cheese. Bake in the preheated oven for 45 minutes. Remove the foil and broil for 3-5 minutes or until the cheese on top is golden brown and bubbly.
- Rest and Serve: Allow the lasagna to rest for 30 minutes after baking to set the layers and make slicing easier. Garnish with fresh parsley before serving.
Notes
- Using reduced-fat cheeses helps lower the fat content without sacrificing creaminess.
- Substitute beef broth for red wine if preferred or for a non-alcoholic option.
- Rinsing cooked noodles with cold water prevents them from sticking together when assembling.
- Letting the lasagna rest before slicing ensures clean, firm slices.
- This recipe can be made a day ahead; store covered in the refrigerator before baking.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
