Meat Lasagna

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Prep Time: 40 minutes
Cook Time: 1 hour
Servings: 2
Calories: 951kcal

Equipment

  • 8x8 baking dish

Ingredients

Lasagna

  • ¼ tsp Dried oregano
  • 4 oz Ricotta cheese
  • ¼ tsp Garlic powder
  • ⅛ cup Parmesan cheese grated
  • 6 oz Ground beef
  • 1.5 cups Marinara sauce use more or less as needed
  • 6 Lasagna noodles no-boil (use more or less as needed for layering depending on size of baking dish)
  • ½ cup Mozzarella cheese shredded (use as needed)

Seasoning

  • Salt
  • Black pepper

Steamed Broccoli

  • 2 cups Broccoli remove stem and cut into florets
  • 2 tsp Extra-virgin olive oil

Apple Juice

  • 16 oz Apple juice
US Customary - Metric

Instructions

  • Prepare the ingredients: Prep the ingredients per the instructions above.
  • Preheat the oven: Set the oven to 375°F (190°C).
  • Make the ricotta mixture: In a bowl, mix the oregano, ricotta, garlic powder, and parmesan. Season with salt and pepper.
  • Cook the meat: Heat a skillet over medium heat. Brown the beef, crumbling into smaller pieces, until nicely browned. Season with salt and pepper to taste. Stir ⅔ of the marinara sauce into the meat until fully combined. Remove from heat.
  • Start layering the lasagna: Ladle a thin layer of marinara sauce on the bottom of an 8x8 baking dish.
  • Add noodles: Place an even layer of no-boil lasagna noodles over the sauce (you may need to break the noodles to fit the dish properly).
  • Add fillings: Spread half of the ricotta mixture evenly over the noodles. Then spread a layer of meat sauce and ⅓ of the mozzarella. Repeat this process in another layer.
  • Finish the layers: Add a top layer of lasagna noodles and spread with marinara sauce and the remaining mozzarella. Cover with foil.
  • Bake the lasagna: Bake for about 40–50 minutes, until fully cooked and bubbly. Let sit for 10 minutes before portioning. (Optional: place under the broiler on low to brown the top if desired.)
  • Cook the broccoli: Bring a pot of salted water to a boil. Place the broccoli florets inside, reduce the heat, and simmer for 5–7 minutes until bright green and tender. Drizzle with oil and season with salt and pepper before serving.
  • Prepare the juice: Pour juice into glass and serve chilled.
  • Serve: Serve the lasagna with broccoli and a glass of apple juice.

Nutrition

Calories: 951kcal | Carbohydrates: 108g | Protein: 46g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1317mg | Potassium: 1576mg | Fiber: 8g | Sugar: 33g | Vitamin A: 1822IU | Vitamin C: 93mg | Calcium: 510mg | Iron: 6mg

Meat Lasagna

No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour
Servings 2
Calories 951 kcal

Equipment

  • 8x8 baking dish

Ingredients
 
 

Lasagna

  • ¼ tsp Dried oregano
  • 4 oz Ricotta cheese
  • ¼ tsp Garlic powder
  • ⅛ cup Parmesan cheese grated
  • 6 oz Ground beef
  • 1.5 cups Marinara sauce use more or less as needed
  • 6 Lasagna noodles no-boil (use more or less as needed for layering depending on size of baking dish)
  • ½ cup Mozzarella cheese shredded (use as needed)

Seasoning

  • Salt
  • Black pepper

Steamed Broccoli

  • 2 cups Broccoli remove stem and cut into florets
  • 2 tsp Extra-virgin olive oil

Apple Juice

  • 16 oz Apple juice

Instructions
 

  • Prepare the ingredients: Prep the ingredients per the instructions above.
  • Preheat the oven: Set the oven to 375°F (190°C).
  • Make the ricotta mixture: In a bowl, mix the oregano, ricotta, garlic powder, and parmesan. Season with salt and pepper.
  • Cook the meat: Heat a skillet over medium heat. Brown the beef, crumbling into smaller pieces, until nicely browned. Season with salt and pepper to taste. Stir ⅔ of the marinara sauce into the meat until fully combined. Remove from heat.
  • Start layering the lasagna: Ladle a thin layer of marinara sauce on the bottom of an 8x8 baking dish.
  • Add noodles: Place an even layer of no-boil lasagna noodles over the sauce (you may need to break the noodles to fit the dish properly).
  • Add fillings: Spread half of the ricotta mixture evenly over the noodles. Then spread a layer of meat sauce and ⅓ of the mozzarella. Repeat this process in another layer.
  • Finish the layers: Add a top layer of lasagna noodles and spread with marinara sauce and the remaining mozzarella. Cover with foil.
  • Bake the lasagna: Bake for about 40–50 minutes, until fully cooked and bubbly. Let sit for 10 minutes before portioning. (Optional: place under the broiler on low to brown the top if desired.)
  • Cook the broccoli: Bring a pot of salted water to a boil. Place the broccoli florets inside, reduce the heat, and simmer for 5–7 minutes until bright green and tender. Drizzle with oil and season with salt and pepper before serving.
  • Prepare the juice: Pour juice into glass and serve chilled.
  • Serve: Serve the lasagna with broccoli and a glass of apple juice.

Nutrition

Calories: 951kcalCarbohydrates: 108gProtein: 46gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 112mgSodium: 1317mgPotassium: 1576mgFiber: 8gSugar: 33gVitamin A: 1822IUVitamin C: 93mgCalcium: 510mgIron: 6mg
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