Tuscan Lasagne

Tuscan Lasagna


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

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Tuscan Lasagna

Tuscan Lasagne

I like to use lowfat ricotta, lean ground beef, and spinach to make this lasagne healthy and lower in fat. My Tuscan Lasagne is the ultimate comfort food for these bleak winter days. 


1 Pound Ground Sirloin

1 Cup Sliced Cremini Mushrooms

1 Minced Small White Onion

3 Crushed Garlic Cloves

5 Tablespoons Chopped Fresh Parsley

1 Tablespoon Kosher Salt

2 Teaspoons Dried Basil

1 Teaspoon Italian Seasoning

1/2 Teaspoon Fennel Seeds

1/4 Teaspoon Freshly Ground Pepper

1 Cup Lowfat Ricotta Cheese

1 (8 Ounce) Package Whole-Grain Lasagne Noodles

Vegetable Oil Cooking Spray

16 Ounces Marinara Sauce (Divided)

1/2 Cup Part-Skim Fresh Mozzarella (Divided)

2 Cups Frozen Spinach (Thawed)

1/3 Cup Parmesan Cheese

Preheat your oven to 375 degrees. In a large-size sauté pan cook ground sirloin, mushrooms, onions, garlic, parsley, kosher salt, basil, Italian seasoning, fennel seeds, and pepper over a medium heat for 15 minutes. Remove from heat and transfer to a large-size bowl. Stir in ricotta. Cook lasagne noodles as directed on package. Drain noodles. In an 8×11 inch-baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara sauce, and 1/3 of the mozzarella cheese. Repeat to create two more layers with remaining noodles, meat, marinara, and mozzarella. Before the last layer, scatter spinach. Top with Parmesan cheese. Cover with foil. Place in oven and bake for 30 minutes. Remove foil and bake another 20 minutes. Remove from oven and cool for 10 minutes before serving. Serve warm. Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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