Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 cup finely grated carrots
  • 3 cups low sodium marinara sauce
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 15 oz part skim ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 pinch ground nutmeg
  • 10 no boil lasagna noodles
  • 3 cups low moisture part skim mozzarella cheese, shredded

Instructions:

  1. In a large skillet over medium high heat, brown the 1 lb ground beef with 1 cup grated carrots and 3 minced garlic cloves. Cook for 8 minutes until the beef is browned and the carrots are soft. Note: The carrots will virtually disappear into the meat, adding moisture.
  2. Stir in 3 cups marinara sauce, 1 tsp oregano, 1/2 tsp salt, and 1/2 tsp pepper. If you want a deeper flavor, you could even use a prepared [Meat Sauce Recipe](https://tastyquickyrecipes.com/recipes/meat-sauce-recipe/) instead of the plain marinara.
  3. In a medium bowl, combine 15 oz ricotta cheese, 1 beaten egg, 1/2 cup Parmesan, 1/4 cup parsley, and a pinch of nutmeg. Whisk until the mixture is uniform and creamy. Note: The nutmeg is a classic Italian trick that makes the dairy taste richer.
  4. Spread 1/2 cup of the meat sauce on the bottom of a 9x13 inch baking dish. Cover with 3 to 4 no boil noodles. Note: Don't worry if they don't cover every single millimeter; they expand as they cook.
  5. Top the noodles with 1/3 of the remaining meat sauce, 1/2 of the ricotta mixture, and 1 cup of mozzarella cheese. Repeat the noodle and sauce layers once more.
  6. Place the final 3 or 4 noodles on top. Spread the last bit of meat sauce over them, ensuring the noodles are completely covered. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
  7. Preheat your oven to 375°F (190°C). Cover the dish tightly with aluminum foil. Bake for 25 minutes with the foil on. Note: This creates a steam chamber to soften the noodles.
  8. Remove the foil and bake for another 20 minutes until the cheese is bubbly and golden brown. If you like those crispy bits, you can broil it for the last 2 minutes.
  9. Remove the lasagna from the oven. Let it sit for 15 minutes before slicing. Note: This prevents the layers from sliding apart.