|5 min||25 min||30 min||6|
|341 gm||Beef, ground, extra lean (*use brown rice noodle for gluten-free option)|
|171 gm||Lasagna noodle, dry (use mini noodles)|
|1 1/2 cup, shredded||Mozzarella cheese, partially skimmed|
|1/4 cup||Parmesan cheese, grated, low fat|
|1 1/2 can(s) (16 oz)||Tomato sauce, canned|
1. Cook pasta according to package directions; drain.
2. Meanwhile, heat a non-stick skillet over medium. Add meat to the warmed skillet and cook until meat is brown (about 10 minutes); drain. Set meat aside in a bowl. Wipe skillet with paper towel.
3. Spread about half of the cooked pasta in the skillet. Cover with about half of the sauce. Spoon cooked meat over sauce. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining pasta and sauce. Sprinkle remaining mozzarella and Parmesan cheese over top.
4. Cook, covered, over medium heat for 5 to 7 minutes or until heated through and cheese melts. Remove skillet from heat and let stand, covered, for 1 minute. Optional: broil to set and crisp the cheese on top.
For vegan version - use a dairy-free shredded cheese and ground soy protein or a ground meat alternative.
For grain-free/ keto version, use zucchini noodles.