Deconstructed Lasagna
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Calories
- 567
- Total Fat
- 18 grams
- Dietary Fiber
- 5 grams
- Protein
- 31 grams
- Sugar
- 8 grams
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
Ingredients
8 ounces lasagna noodles, broken into smaller pieces
2 teaspoons olive oil
1 medium yellow onion, halved and very finely chopped
3 garlic cloves, very finely chopped or pressed through a garlic press
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 tablespoons roughly chopped fresh marjoram
Pinch of red pepper flakes
1/2 pound lean ground beef
2 cups canned whole tomatoes, chopped (or canned chopped tomatoes)
1/2 cup quartered bocconcini (mozzarella balls) or 1/2-inch pieces of fresh mozzarella
2 tablespoons finely grated Parmesan cheese
Directions
- 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