prep time: 20 minutes
cook time: 50 minutes
ready in: 1 hour 10 minutes

makes: 11 servings, 9 oz. each


  • 1 lb lasagna, uncooked
  • 1 lb 93% lean ground beef
  • 4 cups spaghetti sauce
  • 2 eggs, lightly beaten
  • 15 oz. ricotta cheese
  • 8 oz. shredded part-skim mozzarella cheese
  • dash nutmeg (optional)
  • 6 Tablespoons grated parmesan cheese, divided

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cook lasagna according to package directions, drain.
  2. Brown ground beef in a skillet, breaking meat into small pieces, drain. Add spaghetti sauce to meat and heat.
  3. In a separate bowl, mix eggs, ricotta, mozzarella, nutmeg and 4 tablespoons of parmesan cheese.
  4. Spread 1/4 of the sauce mix in bottom of a lasagna pan or baking dish. Cover with 1/3 of pasta pieces. Spread 1/3 of cheese mixture over pasta. Repeat sauce, pasta and cheese mixtures twice and top with remaining sauce. Sprinkle with remaining 2 tablespoons parmesan cheese.
  5. Bake, covered at 350ºF for 50 minutes or until hot and bubbly.

per serving: 440 calories, 15g total fat, 6g saturated fat, 90mg cholesterol, 800mg sodium, 49g carbohydrates, 3g dietary fiber, 27g protein