Ingredients Jump to Instructions ↓

  1. 1 package(s) lasagna noodles , Use healthier noodles made partially whole wheat

  2. 2 tablespoon(s) olive oil

  3. 1 pound(s) lean ground beef or meatloaf mix (ground beef, pork, and veal) , Use chicken or turkey instead

  4. 1/2 cup(s) dry red wine

  5. 1 jar(s) marinara sauce , make your own with just tomatoes and spices

  6. 1/3333333333333 cup(s) whole milk , no fat milk instead

  7. 3/4 cup(s) part-skim ricotta cheese

  8. 1/2 cup(s) fresh basil , chopped

  9. 1/4 cup(s) freshly grated Pecorino Romano cheese

  10. Pepper

  11. 1/3333333333333 cup(s) shredded part-skim mozzarella cheese

  12. 1 small onion , onion,

  13. 2 garlic , crushed fresh garlic

  14. 1 handful basil leaves , chopped

  15. pinch(es) oregano, parsley , chopped

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of water to boiling. Add lasagna noodles, and cook as label directs, increasing cooking time by 2 to 3 minutes or until al dente.

  2. Meanwhile, in 12-inch skillet, heat oil on medium-high. Add meat and cook until no longer pink, breaking it up with spoon, about 3 minutes. (If using meatloaf mix, drain off fat before adding wine.) Add wine; cook 2 to 3 minutes or until almost evaporated. Stir in marinara; heat to boiling. Simmer on low 5 minutes, stirring occasionally. Stir in milk; simmer 5 minutes.

  3. In bowl, stir ricotta with basil, Romano, and 1/4 teaspoon coarsely ground black pepper; set aside.

  4. Drain noodles; return to saucepot. Add meat sauce and mozzarella; toss well. Spoon onto 6 warm plates; top with dollops of ricotta mixture.

  5. Step 3 - in sauce pan saute onion, garlic until softened. Add crushed tomatoes and spices and cook for a few minutes.


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