1 pound ground beef
2 6-ounce cans tomato paste
2 8-ounce cans tomato sauce
1 large onion, chopped
5 cloves garlic, chopped
1 tablespoon sugar
1 teaspoon oregano
2 pounds low-fat ricotta cheese
1/2 cup fresh parsley, chopped
1/2 cup fat free parmesan cheese
3 eggs
1 cup shredded mozzarella cheese, made from part-skim milk
36 cooked lasagna noodles


  1. Put ground beef in a large frying pan and break apart, cook until brown and thoroughly cooked.
  2. Add tomato paste, tomato sauce, chopped onion and garlic, sugar and oregano to cooked meat mixture. Simmer for about one hour.
  3. Just before tomato-meat mixture finishes simmering, combine ricotta cheese, parsley, parmesan cheese and eggs in a bowl. Mix and set aside.
  4. Create lasagna layers in two large baking pans. Start with a layer of tomato-meat mixture; top with a single layer of lasagna noodles; top with some of the cheese mixture and a portion of the shredded mozzarella. Repeat layers until lasagna noodles have been used, ending with a thin layer of tomato-meat mixture.
  5. Bake at 350° F for one hour.

Yields about 12 servings

Source: Michigan State University Extension – Eating Right is Basic – Enhanced

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