Beef Lasagna

Makes 4 servings · 55 min from scratch · about 45 min with the shortcut

Beef Lasagna

Calories
500
Protein
50 g
Carbs
43 g
Fat
13 g

Per serving, from scratch. Shortcut numbers are below.

Or use the shortcut

Ingredients

Beef Or use the shortcut

  • 1 lb extra lean (95%) ground beef
  • Italian seasoning, garlic powder, salt and pepper
  • Cooking spray

Tomato sauce

  • 1 onion, diced
  • One 14.5 oz can diced tomatoes
  • 1½ tbsp tomato paste

White sauce

  • 1¾ cups 1% cottage cheese
  • ⅓ cup grated Parmesan
  • Italian seasoning, garlic powder, salt and pepper

To assemble

  • 6 oz oven ready (no boil) lasagna noodles
  • 2½ oz shredded part skim mozzarella (about ⅔ cup)
  • Dried parsley (optional)

Directions

  1. Heat the oven. Set it to 350°F and have a 9 x 13-inch baking dish ready.

  2. Make the white sauce. Blend the cottage cheese, Parmesan and the white sauce seasonings for 1 to 2 minutes, until smooth.

  3. Brown the onion. Coat a large skillet with cooking spray and set it over high heat. Cook the onion until it starts to brown.

  4. Cook the beef. Add the beef and its seasonings. Cook, breaking it up, until it browns and reaches 160°F.
    Shortcut: heat instead

  5. Add the tomatoes. Stir in the tomatoes and tomato paste. Cook over low heat for 2 minutes.

  6. Layer. Spread half the meat sauce in the dish and cover with noodles. Spoon on the remaining meat sauce, then half the white sauce. Top with more noodles and the remaining white sauce.

  7. Bake. After 25 minutes, scatter the mozzarella over the top and bake 5 to 10 minutes more, until it melts.

  8. Portion and store. Cut into 4 pieces and sprinkle with parsley. Cover and refrigerate. Eat within 3 to 4 days. Reheat until it reaches 165°F.

Beef Crumbles
Beef Crumbles · Portside Proteins

Skip the cooking

Use ¾ lb Beef Crumbles instead

They come fully cooked and seasoned with garlic, sea salt and black pepper, so step 4 becomes a quick warmup. Thaw them in the fridge overnight. Add them to the onion and stir over medium heat for 3 to 4 minutes, until they reach 165°F. Leave out the salt, then go on to step 5.

Per serving: 510 cal · 51 g protein · 44 g carbs · 13 g fat.

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Nutrition per serving is estimated from USDA data and Portside label values.