Ingredients
Meat Sauce
- 1 lb lean ground beef or ground turkey
- 1 large yellow onion, chopped
- 5 large cloves garlic, minced (divided)
- ½ teaspoon sea salt, plus more to taste
- 1 (28 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 2 Tablespoons tomato paste
- 1 Tablespoon balsamic vinegar
- 1 ½ teaspoons dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon ground pepper
Cheese Mixture
- 1 (16 oz) container (2 cups) low-fat cottage cheese
- 1 cup part-skim mozzarella cheese, shredded (from an 8 oz block, total 2 cups, divided)
- ½ cup freshly grated or shredded Parmesan cheese
- 1 large egg
- 1 large clove garlic, minced
- 2 cups fresh baby spinach, chopped
Other
- 6 whole wheat or regular lasagna noodles
- Fresh parsley or basil, for topping
- Cooking spray for baking dish
Instructions
- Cook the Meat Sauce: Heat a large skillet over medium heat. Add the lean ground beef or turkey, chopped onion, 5 cloves of minced garlic, and ½ teaspoon sea salt. Cook until the meat is browned, breaking it apart with a spatula or meat chopper to ensure even cooking.
- Simmer the Sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, balsamic vinegar, dried basil, parsley, oregano, thyme, and ground pepper. Reduce heat to low and let the sauce simmer gently for 15-20 minutes, stirring occasionally to meld flavors.
- Prepare the Cheese Mixture: In a mixing bowl, combine the low-fat cottage cheese, 1 cup shredded mozzarella, Parmesan cheese, one clove minced garlic, chopped baby spinach, and the large egg. Mix well until thoroughly combined.
- Cook the Noodles: Prepare the lasagna noodles according to the package instructions. Drain them well and set aside to prevent sticking.
- Preheat the Oven and Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Spray a 9×13 inch baking dish with cooking spray. Spread about ¾ cup of the meat sauce as a thin base layer on the bottom.
- Assemble the Lasagna: Arrange 3 cooked lasagna noodles over the sauce layer. Spread half of the cheese mixture evenly on top of the noodles, followed by half of the remaining meat sauce. Repeat the layers with the remaining noodles, cheese mixture, and meat sauce, finishing with a final layer of sauce.
- Add the Cheese Topping: Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top layer of sauce.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the dish to heat through.
- Bake Uncovered: Remove the foil and continue to bake for an additional 10-15 minutes until the cheese on top is melted, bubbly, and slightly golden.
- Cool and Serve: Allow the lasagna to cool for at least 10 minutes before slicing, which helps it firm up for cleaner servings. Garnish with fresh parsley or basil before serving.
Notes
- Storing: Let the lasagna cool completely to room temperature before covering the baking dish with plastic wrap or aluminum foil, or transferring portions to airtight containers. It will keep well for 4-5 days in the refrigerator or can be frozen for up to 1-2 months.
- Reheating: Reheat leftovers in the oven preheated to 350°F (175°C) until warmed through. If frozen, thaw overnight in the refrigerator before reheating for best results.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
