Italian · Dinner
Baked Layered Meat Pasta (Low-Calorie)
Layered baked pasta built with lean ground beef, part-skim ricotta, and light tomato sauce, using less pasta and cheese than standard lasagna to keep calories low while preserving Italian baked-pasta character. Finished in the oven until cheese melts and edges bubble.
$4
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
389Calories
42.8gProtein
11.1gFat
29.8gCarbs
5.6gSugar
2.9gFiber
612mgSodium
99mgChol
4.9gSat Fat
680mgPotassium
320mgCalcium
4.2mgIron
2.1mcgVitamin B12
9mgVitamin C
low-calorie
gluten-free-adaptable
protein-rich
low-calorie
Instructions
1
Prep
Boil water in a small pot, cook lasagna sheets 8–9 minutes until al dente, then drain. Sauté onion and garlic in olive oil over medium heat 2–3 minutes until soft and translucent.
2
Cook ground beef over medium-high heat 5–6 minutes, breaking it apart, until browned with no pink. Stir in canned tomatoes, dried oregano, salt, and pepper.
3
Simmer the meat sauce over medium-low heat 8–10 minutes until thickened, stirring occasionally.
4
Build the dish in a small oven-safe dish by layering sauce, pasta, and ricotta twice, finishing with sauce. Scatter mozzarella and parmesan over top, then bake at 375°F (190°C) for 20 minutes until cheese melts and edges bubble.
5
Plate
Rest the dish 5 minutes until layers set. Tear basil over the top and serve directly in its dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lean ground beef
- 3.6 oz50g, about 4-5 sheets dry lasagna sheets
- 2/3 cup80g, about a third of a 14.5 oz can canned tomatoes
- 3 oz86g part-skim ricotta cheese
- 2 oz56g reduced-fat mozzarella cheese
- 2 tsp2 tsp parmesan cheese
- 2 clove2 clove garlic
- 4 tbsp40g onion
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried oregano
- 44 basil leaves
- salt, to taste
- black pepper, to taste
