Deconstructed Lasagna
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
43
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tsps
Olive Oil2 tsps
Kosher Salt1 tsp
Ground Black Pepper2 tbsps
Marjoram (roughly chopped fresh)450 g
Lean Ground Beef2 tbsps
Grated Parmesan Cheese (finely)Directions:
1
Bring a large pot of salted water to a boil
2
Add the lasagna noodles and cook according to the package instructions until al dente
3
Drain in a colander and set aside
4
To a large, deep skillet or pot set over medium heat add the olive oil, onion, garlic, 1 teaspoon of the salt, and the black pepper, and cook until the onion is soft and sticky, -stirring often, for 6 to 7 minutes
5
Stir in the marjoram and red pepper flakes, and once they are fragrant, after 30 seconds, stir in the beef, using a wooden spoon to break it into small pieces
6
Cook, stirring often, until the beef is no longer pink, about 5 minutes
7
Add the chopped tomatoes and remaining 1 teaspoon salt, reduce the heat to medium-low, and simmer the sauce until it reduces slightly, about 10 minutes
8
Divide half of the cooked lasagna noodles among 4 bowls
9
Top each with some mozzarella and sauce, then divide the remaining noodles over the top
10
Add some more mozzarella and sauce, and serve sprinkled with Parmesan cheese
11
Per serving: Calories 567; Total Fat 18g; Protein 31g; Dietary Fiber 5g; Sugars 8g