Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain in a colander and set aside.
To a large, deep skillet or pot set over medium heat add the olive oil, onion, garlic, 1 teaspoon of the salt, and the black pepper, and cook until the onion is soft and sticky, -stirring often, for 6 to 7 minutes. Stir in the marjoram and red pepper flakes, and once they are fragrant, after 30 seconds, stir in the beef, using a wooden spoon to break it into small pieces. Cook, stirring often, until the beef is no longer pink, about 5 minutes.
Add the chopped tomatoes and remaining 1 teaspoon salt, reduce the heat to medium-low, and simmer the sauce until it reduces slightly, about 10 minutes.
Divide half of the cooked lasagna noodles among 4 bowls. Top each with some mozzarella and sauce, then divide the remaining noodles over the top. Add some more mozzarella and sauce, and serve sprinkled with Parmesan cheese.
Per serving: Calories 567; Total Fat 18g; Protein 31g; Dietary Fiber 5g; Sugars 8g
"Supermarket Healthy: Recipes & Know-How For Eating Well Without Spending a Lot" (c) Copyright 2014 by Melissa d'Arabian. Clarkson Potter/Publishers.
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