Deconstructed Lasagna
This deconstructed lasagna recipe is perfect when you are craving lasagna but want to streamline the process of a traditional lasagna.
Servings: 6
Calories: 519kcal
Equipment
- Large Skillet
- Mixing Bowl
- pot strainer
Ingredients
- 1 lb. ground beef
- 2 tsp. Garlic powder
- 2 tsp. Onion powder
- ½ teaspoon salt
- 24 oz. pasta sauce
- 12 oz. bowtie pasta
- 2 cups water
- ½ cup ricotta cheese
- ½ cup parmesan cheese
- 1 egg
- Fresh parsley roughly chopped, optiona
Instructions
- Add beef to a large skillet, and cook and chop until browned.
- Drain beef and return to the pan.
- Add garlic powder, onion powder, salt, pasta sauce, pasta, and water. Bring to a boil, and reduce heat to a simmer. Cook for 17-20 minutes, until pasta is just turning al dente.
- In a bowl, mix together ricotta, parmesan, and egg.
- Add cheese mixture to pasta mixture, and stir to combine. Cook for 5 minutes more, to allow the cheese to set.
- Top with fresh parsley, if desired
Notes
- If desired, feel free to add other ingredients like mushrooms, bell peppers, or spinach.
- Be sure to cook the pasta until just al dente - don't overcook!
- Sprinkle some freshly grated Parmesan cheese on top of the dish for extra flavor and texture!
Nutrition
Calories: 519kcal | Carbohydrates: 52g | Protein: 28g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 953mg | Potassium: 742mg | Fiber: 4g | Sugar: 6g | Vitamin A: 687IU | Vitamin C: 8mg | Calcium: 197mg | Iron: 4mg