Photo by Steve Giralt
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  • Serves 9
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 822 calories
    • Calories 288 calories from fat
    • Fat 32 g
    • Sat Fat 17 g
    • Cholesterol 134 mg
    • Sodium 1,828 mg
    • Protein 39 g
    • Carbohydrate 94 g
    • Sugar 15 g
    • Fiber 10 g
    • Iron 4 mg
    • Calcium 640 mg


  1. Check 12ounces extra-lean ground beef or ground round
  2. Check 2 cloves garlic, minced
  3. Check 1 26-ounce jar roasted-tomato pasta sauce (or your favorite pasta sauce)
  4. Check 1 14 1/2-ounce can diced tomatoes
  5. Check 1tablespoon balsamic vinegar
  6. Check 4tablespoons shredded fresh basil
  7. Check 1 15-ounce container low-fat ricotta
  8. Check 1cup shredded provolone or Italian-blend cheese
  9. Check 1 egg
  10. Check 1/2teaspoon crushed red pepper flakes
  11. Check 12 cooked lasagna noodles
  12. Check 1 8-ounce package 2 percent milk mozzarella, shredded
  13. Check 1/3cup freshly grated Parmesan, divided


  1. Cook the beef in a large saucepan over medium heat, breaking into small pieces, for about 5 minutes or until no pink meat remains. Add the garlic and sauté for 1 minute. Add the pasta sauce, tomatoes, vinegar, and 2 tablespoons of the basil. Bring the mixture to a boil; reduce heat and simmer gently for 10 minutes. 
  2. Preheat oven to 350° F. In a small bowl, combine the ricotta, provolone, 2 tablespoons of the basil, the egg, and the crushed red pepper. Place 3/4 cup of the pasta-sauce mixture in the bottom of a 13-by-9-inch baking pan. Top with 3 cooked noodles, then spread a third of the ricotta mixture evenly over the noodles. Sprinkle with a third of the mozzarella and top with 3/4 cup of the pasta-sauce mixture. Repeat the layers, ending with 3/4 cup of the pasta-sauce mixture and the final 3 noodles. Spread the remaining sauce on top, sprinkle with the Parmesan, and cover with foil.
  3. Bake for 30 minutes; uncover and bake for 15 minutes or until bubbly. Remove from oven. Let stand 15 minutes before serving. Garnish with the remaining basil.