Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup beef broth
  • 15 oz part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 12 lasagna noodles
  • 3 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook until it reaches a deep mahogany brown, then drain excess fat.
  2. Lower the heat to medium and stir in the diced onion, carrots, and celery. Sauté until softened, approximately 5 minutes.
  3. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste darkens.
  4. Pour in the crushed tomatoes, dried oregano, dried basil, salt, pepper, and beef broth. Simmer to reduce and thicken for 30 minutes.
  5. In a large mixing bowl, combine the part-skim ricotta cheese, beaten egg, chopped parsley, 1/4 cup grated Parmesan, and salt.
  6. In a 9x13 inch baking dish, layer the meat sauce, lasagna noodles, the ricotta mixture, and shredded mozzarella cheese.
  7. Repeat the layering process, finishing with a final layer of mozzarella and the remaining 1/2 cup of grated Parmesan cheese.
  8. Bake at 350°F (180°C) for 60 minutes until the cheese is bubbly and the center reaches a safe temperature as verified by a meat thermometer.