Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 1 tbsp dried Italian seasoning
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 15 oz low-fat ricotta cheese
  • 1 large egg
  • 2 cups fresh baby spinach, chopped
  • 0.5 cup grated Parmesan cheese
  • 0.25 tsp ground nutmeg
  • 15 no-boil lasagna noodles
  • 4 cups low-moisture part-skim mozzarella, shredded

Instructions:

  1. Build the Foundation (The Sauce): Brown the lean ground beef in olive oil over medium-high heat until no pink remains. Add the onions and garlic, sautéing until translucent and fragrant. Stir in the crushed tomatoes and tomato paste. Simmer for 10 minutes to create a concentrated base.
  2. Create the Ricotta Binder: In a medium mixing bowl, whisk the egg. Fold in the ricotta cheese, chopped baby spinach, grated Parmesan, and ground nutmeg until well combined.
  3. The Strategic Layering Process: Spread 1 cup of meat sauce on the bottom of a 9x13 inch deep-dish baking pan to prevent sticking. Place a layer of no-boil noodles on top, followed by 1/3 of the ricotta mixture, a generous handful of mozzarella, and more meat sauce.
  4. Final Assembly and Bake: Repeat the layering process for three full layers. For the final top layer, ensure the noodles are completely submerged in sauce to prevent hard edges. Cover with foil and bake at 350°F (175°C) until the pasta is tender and the cheese is bubbly.