Beef Lasagna

Approximate Macros: Calories: ~405 | Protein: ~40g | Carbs: ~33g | Fats: ~16g | Fiber: ~2g
Servings: 9

This lasagna is hearty, high in protein, and layered with seasoned lean beef, creamy ricotta, and just the right amount of cheese. Whether you’re meal prepping or hosting family dinner, this simple lasagna delivers.

Ingredients

• 2 lbs (32 oz) 90% lean ground beef

• 12 lasagna noodles (regular or oven-ready)

• 3 cups (720g) pasta sauce

• 1 tsp dried basil

• 1 tsp dried oregano

• 2 cloves garlic, minced

• Salt & pepper to taste

• 1 ¾ cups (425g) part-skim ricotta cheese

• 50g grated parmesan cheese

• 1 ½ cups (170g) shredded mozzarella cheese

Instructions

1. Preheat the Oven
Preheat to 375°F (190°C).

2. Cook the Noodles
Boil noodles until al dente (8–10 minutes). Stir occasionally and reduce heat if water starts to boil too aggressively. Drain and lay flat on parchment to prevent sticking. (Skip this step if using oven-ready noodles — just layer directly.)

3. Brown the Beef
In a large skillet over medium heat, cook the ground beef until fully browned. Drain excess fat if needed. Stir in pasta sauce, garlic, basil, oregano, salt, and pepper. Simmer on low for 5–10 minutes.

4. Mix the Ricotta Filling
In a bowl, mix ricotta and parmesan until combined. Set aside.

5. Assemble the Lasagna
In a 9x13 pan, layer the ingredients in the following order:

• Thin layer of meat sauce

• 4 noodles

• ⅓ ricotta mixture

• ⅓ meat sauce
  Repeat this layering two more times (noodles → ricotta → meat sauce)

• Top with remaining sauce and sprinkle mozzarella evenly over the top

6. Bake
Cover with foil and bake for 30 minutes. Uncover and bake for another 10–15 minutes until bubbly and golden. Let rest for at least 10 minutes before slicing into 9 servings.

Recipe Tips

• Want it leaner? Use part-skim cottage cheese instead of ricotta.

• Add greens: Mix 1–2 cups chopped spinach into the ricotta layer.

• On the side: Add a side salad or steamed veggie to add some fiber to the meal.