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Healthy Lasagna With Lean Beef - Comforting, Nutritious, and Satisfying

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) lean ground beef (90–96% lean)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, finely chopped
  • 1 red bell pepper, finely chopped
  • 5 ounces (140 g) baby spinach, roughly chopped
  • 24 ounces (680 g) marinara sauce (choose low-sodium, no added sugar if possible)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 1/2 cups part-skim ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 8–10 whole-wheat lasagna noodles (no-boil if available)
  • 1 1/2 cups part-skim shredded mozzarella cheese
  • Fresh basil or parsley for garnish (optional)
  • Olive oil spray for the baking dish

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Lightly spray a 9x13-inch baking dish with olive oil.
  2. Sauté the aromatics: Warm olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
  3. Brown the beef: Add lean ground beef, breaking it up with a spatula. Cook until no longer pink, about 5–6 minutes. Drain any excess fat if needed.
  4. Add vegetables: Stir in zucchini and bell pepper. Cook 4–5 minutes until tender. Fold in spinach and cook until wilted, 1–2 minutes.
  5. Build the sauce: Add marinara, tomato paste, oregano, basil, and red pepper flakes. Season with salt and black pepper. Simmer 5–8 minutes to thicken slightly. Taste and adjust seasoning.
  6. Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, garlic powder, a pinch of salt, and black pepper. Stir until smooth.
  7. Prepare the noodles: If using traditional noodles, boil in salted water until just shy of al dente (1–2 minutes less than package). Drain and lay flat on parchment to prevent sticking. If using no-boil noodles, skip this step.
  8. Assemble the lasagna: Spread a thin layer of meat sauce in the baking dish. Add a layer of noodles. Dollop and spread half the ricotta mixture. Sprinkle a third of the mozzarella. Spoon over more meat sauce. Repeat layers: noodles, remaining ricotta, another third of mozzarella, more sauce. Finish with a final layer of noodles, remaining sauce, and the last mozzarella.
  9. Bake: Cover with foil (tent slightly so it doesn’t stick to the cheese). Bake 25 minutes. Remove foil and bake 10–15 minutes more, until bubbling and lightly golden.
  10. Rest and serve: Let the lasagna rest 10–15 minutes to set. Slice and garnish with fresh basil or parsley.