Deconstructed Lasagna

The ultimate Italian comfort food need not be assembled à la Nonna. Try our deconstructed version, replete with traditional flavors and ready in less than 45 minutes, for a quick midweek dinner.

Photo: Photographer:Joanne Tsakos

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  • 1 lb extra-lean ground beef

  • ½ cup yellow onion, chopped

  • 2 cloves garlic, diced 

  • 2 cups eggplant, unpeeled and cubed

  • ¼ cup carrots, peeled and diced 

  • 1 cup no-salted-added tomato sauce, divided 

  • ½ tsp dried oregano 

  • ¼ tsp ground black pepper 

  • 1 cup fresh spinach, chopped 

  • 1½ cups whole-wheat fusilli pasta 

  • 1 cup whole-wheat elbow macaroni 

  • 1 cup part-skim ricotta cheese 

  • ½ cup tomato, diced

  • 10 fresh basil leaves, torn 

  • 1 tsp extra-virgin olive oil 

  • ½ cup part-skim mozzarella, shredded

  • Additional basil leaves, as garnish


1. In a large skillet over medium-high heat, sauté beef, onion, garlic, eggplant and carrots until meat is cooked thoroughly, about 10 minutes. Stir in ½ cup sauce, oregano and pepper. Reduce heat to medium-low, cover and simmer for 5 minutes. Then uncover and stir in spinach until just beginning to wilt. 

2. Meanwhile, cook fusilli according to package directions in a medium pot. Drain and set aside in a bowl. Next, cook macaroni according to package directions using the same medium pot. Drain and add to fusilli. 

3. In a medium bowl, stir together ricotta, tomato, basil and oil. 

4. In a large bowl, add beef mixture, both pastas, remaining ½ cup sauce and mozzarella, stirring until well combined. Then stir in ricotta mixture, until all contents are combined. Serve, garnished with additional basil leaves. 

FREEZE IT: Let cool and freeze lasagna in a resealable container for 2 to 3 months. To reheat, defrost in refrigerator for 24 hours. Then heat in microwave on medium for 2 to 3 minutes or in saucepan on medium-high heat for 5 minutes. 

Nutrition Information

  • Serving Size 1½ cup-serving
  • Calories 420
  • Carbohydrate Content 57 g
  • Cholesterol Content 50 mg
  • Fat Content 8 g
  • Fiber Content 9 g
  • Protein Content 33 g
  • Saturated Fat Content 3 g
  • Sodium Content 190 mg
  • Sugar Content 7 g

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