Go Back
+ servings
Beef Lasagna

Beef Lasagna

Course Dinner
Cuisine Italian
Keyword lasagna
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 277kcal
Author Jennifer Pullman


  • 9 lasagna noodles cooked
  • 1 lb ground beef
  • 15 ounce container part skim Ricotta Cheese
  • 1 ½ cups part skim shredded Mozzarella Cheese divided
  • 1 Jar of tomato sauce


  • Preheat oven to 350 degrees F.
  • Cook lasagna noodles according to package directions.
  • Meanwhile cook ground beef in a fry pan until cooked all the way through. Drain off grease if you have any.

To assemble lasagna:

  • Spread a small layer of sauce on the bottom of a 9x13 inch baking pan.
  • Place 3 lasagna noodles side by side on top of sauce.
  • On top of noodles place half of the ground beef, half of the Ricotta cheese, ⅓ cup of Mozzarella, and sauce.
  • Repeat this for one more layer.
  • Top last layer with 3 lasagna noodles. Pour remaining sauce over noodles, Top with remaining Mozzarella.
  • Bake until cheese is melted for about 20-25 minutes.


I always use lower-fat ingredients including part-skim mozzarella cheese and part-skim ricotta cheese.  Ground beef is not generally a lean meat although you can purchase leaner beef.  The leaner the beef the less fat that will be in the pan when you fry the ground beef.
 If you do have a lot of grease, drain it off.  I also rinse the beef under hot water to remove additional grease.  I use an organic grass-fed beef that is pretty lean, so don't need to drain off the fat.
A lower fat option would be to use ground turkey or chicken. A plant-based lasagna is delicious so with lots of vegetables instead of meat.


Serving: 1slice | Calories: 277kcal | Carbohydrates: 16.5g | Protein: 16.2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 57.4mg | Sodium: 252mg | Potassium: 0mg | Fiber: 0.9g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg