Ingredients

1 lb ground beef (15-20% fat content)

1 medium onion (finely diced)

2 large garlic cloves (minced)

1/4 cup dry red wine (or beef broth)

1 Tbsp olive oil

24 oz Marinara Sauce (3 cups)

1/2 tsp sea salt

1/4 tsp black pepper (ground)

1/4 tsp dried thyme

1/2 tsp granulated sugar

2 Tbsp parsley (finely chopped)

9 lasagna noodles (cooked al dente)

16 oz low-fat cottage cheese

15 oz reduced fat ricotta cheese

1 large egg

2 Tbsp parsley (finely chopped, plus more to garnish)

4 cups mozzarella cheese (shredded, divided)

Instructions

Step 1: Make the meat sauce by heating 1 Tbsp olive oil in a deep pan or Dutch oven over medium-high heat. Add ground beef and diced onion, sautéing for about 5 minutes until beef is no longer pink. Add minced garlic and cook for 1 more minute until fragrant.

Step 2: Pour in 1/4 cup dry red wine and stir for 2 minutes until mostly evaporated. Add marinara sauce, sea salt, black pepper, dried thyme, granulated sugar, and 2 Tbsp parsley. Bring to a simmer, cover, and cook for 5 minutes.

Step 3: Prepare the cheese mixture by combining cottage cheese, ricotta, 1 cup shredded mozzarella, egg, and 2 Tbsp parsley in a large bowl. Mix thoroughly and set aside.

Step 4: Preheat oven to 375˚F. Cook lasagna noodles in a large pot of salted boiling water until al dente according to package directions. Drain and rinse with cold water to stop cooking and prevent sticking.

Step 5: In a 9×13-inch casserole dish, spread 1/2 cup of meat sauce on the bottom. Layer 3 noodles over the sauce, spread 1/3 of the remaining meat sauce, sprinkle with 1 cup mozzarella, and spread half of the cheese mixture on top. Repeat layering two more times to create three layers.

Step 6: Poke 9 to 12 toothpicks across the surface of the assembled lasagna to keep foil from sticking to the cheese. Cover with foil and bake at 375˚F for 45 minutes.

Step 7: Remove the foil and broil for 3 to 5 minutes until the cheese is golden and bubbly. Let the lasagna rest for 30 minutes before slicing and serving. Garnish with extra parsley if desired.

Tips & Variations

For a richer sauce, substitute red wine with beef broth or add a splash of balsamic vinegar.

Use no-boil lasagna noodles to skip the boiling step and save time.

Add sautéed vegetables like mushrooms or spinach to the meat sauce for extra flavor and nutrition.

Swap mozzarella for provolone or fontina cheese for a different cheesy flavor.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance. Keep it covered in the refrigerator and bake it when ready. This actually helps the flavors meld together.

Do I have to use ground beef, or can I use another protein?

You can substitute ground beef with ground turkey, chicken, or Italian sausage depending on your preference. Adjust cooking times as needed and make sure the meat is cooked through before layering.