The Best Classic Lean Lasagna -
Written by Sandy Punia

Prep time: 15 Min
Cook time: 45 Min
Serves: 6


12 pieces Catelli gluten free lasagne
1 tbsp olive oil
1/4 tsp Salt
1/4 tsp pepper
1 lb (500 g) ground beef, chicken or turkey
3 cups pasta sauce
1/2 cup warm water
1 tub (475 g) ricotta cheese
1 egg, lightly beaten
1/2 tsp dried basil
1/2 tsp oregano
4 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese


  1. Heat oven to 375’F. In a large skillet, heat oil over medium heat. Cook ground meat with salt and pepper for 4 to 6 minutes. Remove meat from heat and drain.
  2. Stir in pasta sauce and water.
  3. In a bowl, stir together ricotta cheese, egg, basil and oregano.
  4. Spread 1 cup (250 ml) meat sauce in the bottom of a 13 x 9 inch (3.5 L) greased baking dish.
  5. Place 4 pieces of uncooked noodles 2 x 2 over sauce; pieces should not overlap.
  6. Spread half of the ricotta mixture (about 1 cup/250 ml) evenly over the noodles. Spread 1 cup (250 ml) of meat sauce evenly over the ricotta mixture to cover the noodles; sprinkle with 1 cup (250 ml) of mozzarella cheese.
  7. Repeat steps 5 and 6, then 4 with remaining noodles and meat sauce; sprinkle with remaining mozzarella and Parmesan cheese and any other seasonings.
  8. Cover with foil and bake for 30 minutes. Uncover and bake for 10 minutes. Let stand for 10 minutes before cutting.
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