Ingredients
Scale
- 2 tbsp olive oil
- 1.5 lbs lean ground beef
- 1 large yellow onion, chopped
- 4–5 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1 (15-oz) can diced tomatoes, undrained
- 1 (6-oz) can tomato paste
- 6 cups low-sodium chicken or vegetable broth
- 2 tsp dried Italian seasoning
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- 1 bay leaf
- 1 tsp granulated sugar
- Salt and black pepper, to taste
- 4–6 lasagna noodles (4–6 oz total), broken into 1-2 inch pieces
- ½ cup heavy cream or half-and-half (optional)
- 5 oz fresh spinach, roughly chopped
- 15 oz whole milk ricotta cheese
- ½ cup grated Parmesan cheese, plus more for serving
- ½ cup shredded mozzarella cheese, plus more for serving
- ¼ cup fresh parsley, chopped, plus more for garnish
- ½ tsp salt (for ricotta topping)
- ¼ tsp black pepper (for ricotta topping)
- Crusty bread or garlic bread (for serving)
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the ground beef, then drain excess fat.
- Sauté chopped onion until soft, then add minced garlic and cook briefly.
- Stir in tomato paste and cook for a few minutes before adding crushed tomatoes and broth along with seasonings.
- Simmer for 20–30 minutes to meld flavors.
- Add broken lasagna noodles and cook until al dente; stir in spinach and cream if using.
- Serve hot topped with the ricotta mixture, extra cheeses, and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg