Servings: 12 servings
Calories: 429kcal
Equipment
- food processor for shredding cheese and mincing mushrooms
Ingredients
- 1-1½ lbs lean ground beef
- 8 oz mushrooms, minced
- 2 tablespoon Italian seasoning
- 1 (28 oz) jar no sugar added marinara
- ½ cup heavy cream
- 1 (16 oz) container whole milk ricotta cheese
- 1 (6 oz) jar no sugar added pesto
- 1 cup parmesan cheese, grated plus more for the layers and topping
- 2 eggs
- 2-3 cups mozzarella cheese, shredded
- 1 (9 oz) pkg oven ready lasagna noodles
- kosher salt and fresh ground pepper, to taste
Instructions
- Preheat the oven to 375°.
- Make the meat sauce: Brown ground beef in a large skillet over medium-high heat. Add Italian seasoning and minced mushrooms and cook until the beef is fully cooked. Stir in marinara and heavy cream and heat through.
- Mix the ricotta layer: In a bowl, combine ricotta, parmesan, and pesto. Season with salt and pepper, then mix in the eggs until smooth.
- Prep the dish: Lightly grease a 9x13 baking dish.
- Layer the lasagna: Spread a layer of meat sauce on the bottom. Add noodles. Add more sauce, then pesto ricotta. Top with mozzarella and parmesan. Repeat layers until everything is used, finishing with cheese on top
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 25–30 minutes, until bubbly and golden.
- Rest and serve: Let the lasagna rest for at least 15 minutes before slicing.
Nutrition
Serving: 1serving | Calories: 429kcal | Carbohydrates: 25g | Protein: 30g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 795mg | Potassium: 628mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1119IU | Vitamin C: 5mg | Calcium: 372mg | Iron: 3mg
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