Ingredients
Scale
- 1 lb. lasagna sheets or fresh zucchini noodles
- 1 serving of freshly made low sodium tomato sauceÂ
- The ricotta mixture
- 1/4 lb provolone cheese, sliced
- 1 cup mozzarella cheese (can be part skim mozzarella cheese)
- 1 lb lean ground beef, cooked in a large skillet over medium heat
- 2 tbsp grated parmesan cheese or grated Romano cheese
- Salt, pepper, and crushed red pepper flakes to taste
Instructions
- Pre heat oven to 400°.
- Boil lasagna sheets until al dente or according to package directions, drizzling olive oil between each cooked lasagna noodle (skip this step if using zucchini noodles).
- Spray a casserole dish or glass baking dish with nonstick cooking spray.
- Spread tomato sauce on the bottom of the baking dish.
- Cover sauce with lasagna sheets or zucchini noodles.
- Add ricotta cheese mixture, spread evenly.
- Add provolone slices to fully cover the ricotta mixture.
- Add sauce and some of the ground beef. Distribute evenly.
- Add sauce and grated cheese over the top.
- Repeat this process as many times as necessary, until your layers of noodles, sauce, cheese, and meat reach the top of the pan.
- Once you reach your top layer, cover with a single layer of tomato sauce, shredded mozzarella cheese, grated cheese, and basil.
- Bake for 40-50 minutes covered with aluminum foil.Â
- Remove foil for the last 15 minutes in the oven.
- Let lasagna rest for about a half hour before cutting into it, topping with remaining sauce.
- Store in an airtight container in the refrigerator for up to 4 days, or in the freezer for 6 months.