Italian · Dinner
Baked Layered Meat Pasta (High-Protein)
A single-portion baked pasta layering seasoned beef ragù, ricotta-egg filling, and mozzarella between sheets of pasta. Lean ground beef, ricotta, cottage cheese and cannellini beans deliver protein and fiber while tomato paste and oregano build savory depth.
$5
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
715Calories
58.3gProtein
33.8gFat
38.6gCarbs
7.1gSugar
6.8gFiber
980mgSodium
330mgChol
14.9gSat Fat
1350mgPotassium
480mgCalcium
6.2mgIron
4.1mcgVitamin B12
9mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Boil salted water, cook lasagna sheets 8–10 minutes until pliable, drain and lay flat on a towel to cool.
2
Sauté onion and garlic in olive oil over medium heat 3–4 minutes until onion turns translucent, breaking up beef as it browns.
3
Brown ground beef with the aromatics over medium-high heat 5–6 minutes until no pink remains, stirring occasionally.
4
Simmer beef mixture with canned tomatoes, tomato paste, cannellini beans and oregano over medium-low heat 10 minutes until sauce thickens.
5
Build
Layer sauce, pasta sheet, ricotta mixture, more sauce, second sheet, remaining ricotta, sauce and cheeses in a baking dish.
6
Bake at 375°F (190°C) for 20–25 minutes until cheese browns lightly and sauce bubbles at edges.
7
Rest
Let stand 10 minutes until layers firm up enough to hold their shape.
8
Plate
Scatter basil leaves over top and serve from the baking dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g lean ground beef
- 44 lasagna sheets (about 45g dry)
- 150g150g canned crushed tomatoes (about a fifth of a 14.5 oz can)
- 2 tbsp2 tbsp tomato paste
- 120g120g cottage cheese, full-fat
- 120g120g ricotta
- 22 eggs
- 56g56g mozzarella
- 20g20g parmesan
- 90g90g cannellini beans, cooked
- 4 cloves4 cloves garlic
- 40g40g onion
- 2 tsp2 tsp dried oregano
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
- basil leaves, for finishing
