Healthier Lazy Lasagna
This healthier Lazy Lasagna recipe comes together quickly in the pressure cooker, slow cooker, or on the stove top, and your family will love this warm bowl of comfort food.
Calories: 404kcal
Servings:
Ingredients
- 1 tsp olive oil
- 1 tsp butter
- 1 onion chopped
- 1 Tbsp garlic minced
- 2 pounds ground beef or turkey extra lean, such as 90/10 or leaner
- 22 ounces pasta sauce 1 jar or can, such as Hunt's or Prego
- 2 cups beef broth 1 14 ounce can
- 1/4 cup red wine optional
- 1 cup water
- 1 Tbsp Italian seasoning
- 8 ounces uncooked lasagna noodles or other pasta regular or whole wheat
- 1 cup mozzarella cheese shredded, divided
- 1/4 cup Parmesan cheese
- 1 cup ricotta cheese low-fat or fat-free
Instructions
Instant Pot Instructions
- Set Instant Pot to saute. Add the olive oil and butter and allow it to sizzle. Add the onions and garlic cook for 2 minutes. Stir regularly.
- Add ground beef and cook until about 4-5 minutes, or until no longer pink. Drain grease and return to Instant Pot.
- Add pasta sauce, beef broth, wine, water and Italian seasonings. Mix well.
- If using a large pasta shape like lasagna, break noodles into bite-sized pieces. Add pasta. Stir to make sure noodles are covered with the liquid.
- Set Instant Pot to high pressure for 20 minutes. Lock lid and make sure vent is closed. When coking time ends, release pressure and wait for steam to completely stop before opening lid.
- Stir in cheese, but reserve about 1/4 cup of the mozzarella cheese to sprinkle a bit on top of the lasagna when you serve it.
Stovetop
- Place a very large skillet or wok over medium heat on the stovetop. Add the olive oil and butter, and allow it to sizzle. Add the onions and garlic cook for 2 minutes. Stir regularly.
- Add ground beef and cook until about 4-5 minutes, or until no longer pink. Drain grease and return beef to the skillet.
- Add pasta sauce, beef broth, wine, water, and Italian seasonings. Mix well.
- If using a large pasta shape like lasagna, break noodles into bite-sized pieces. Add pasta. Stir to make sure noodles are covered with the liquid. Bring to a boil, then turn down to simmer.
- Simmer for 15 minutes, or until pasta is soft but not mushy.
- Stir in cheese, but reserve about 1/4 cup of the mozzarella cheese to sprinkle a bit on top of the lasagna when you serve it.
Slow Cooker
- Place a skillet over medium heat on the stovetop. Add the olive oil and butter, and allow it to sizzle. Add the onions and garlic cook for 2 minutes. Stir regularly.
- Add ground beef and cook until about 4-5 minutes, or until no longer pink. Drain grease and add the meat to the slow cooker.
- Add pasta sauce, beef broth, wine, water, and Italian seasonings to the slow cooker along with the beef. Mix well.
- Cook for 6-8 hours on LOW or 3-4 hours on HIGH.
- About 30 minutes before serving, turn heat to HIGH and stir in pasta. Cook until pasta is soft but not mushy.
- Stir in cheeses, reserving 1/4 cup of the shredded mozzarella to sprinkle on top when serving.
WW Information
Use lean ground beef and low-fat ricotta.
Notes
Vegetarian: Use meat substitute crumbles such as Morningstar Griller Crumbles or TVP.
Gluten Free: Use gluten-free pasta.
Dairy Free: Not recommended.
To make in advance and freeze:
- Cook and drain ground beef on stovetop.
- Add onions, pasta sauce, beef broth, wine, water, and Italian seasonings. Allow to cool and put into a zipper bag or container to freeze.
- Measure and put cheeses into a zipper bag and freeze bagged together with meat and sauce.
- Mark dry pasta box with recipe name and put into pantry.
- When time to cook, follow cooking instructions above.
Nutrition
Calories: 404 kcalCarbohydrates: 30 gProtein: 38 gFat: 14 gSaturated Fat: 7 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 5 gTrans Fat: 0.4 gCholesterol: 94 mgSodium: 853 mgPotassium: 813 mgFiber: 3 gSugar: 4 gVitamin A: 602 IUVitamin C: 7 mgCalcium: 239 mgIron: 4 mg
