Ingredients
Scale
- 2 tablespoons olive oil
- 2 cups diced celery
- ½ cup diced red onion
- 2 pounds ground beef
- 15 ounces tomato sauce (no sugar added)
- 1 teaspoon minced fresh garlic
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- CHEESE FILLING
- 15 ounces ricotta cheese
- 4 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- ½ teaspoon minced fresh garlic
- 2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
Notes
If half the recipe, use a square pan instead, and cooking time is less than 30 minutes then. Go a little lighter on the Italian Seasoning Helpful Hint: You can also make this with half ground beef and half crumbled Italian sausage for even more flavor.
Nutrition
Calories: 350 | Fat: 19g | Protein: 40g | Fiber: 1g | Net Carbs: 4g
Directions
- 1 Preheat the oven to 350°F. Heat the oil in a large skillet over medium-high heat. Add the celery and onion, and cook until slightly tender.
- 2 Add the ground beef and cook until browned. Drain off the excess fat with a spoon or turkey baster.
- 3 Add the tomato sauce, garlic, garlic powder, salt, and pepper, and simmer for 2 more minutes, stirring constantly. Remove from the heat.
- 4 Mix the ingredients for the cheese filling together in a bowl, using only half of the mozzarella.
- 5 Fill the bottom of a 13x9 baking dish with the meat filling and top with the cheese filling.
- 6 Cover the top with the remaining 8 ounces of mozzarella cheese.
- 7 Bake for 45 to 50 minutes, until the top starts to become golden and bubbly.
- 8 Let cool for 10 minutes before slicing (the lasagna will hold together better).