Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced (1 cup / 160g)
  • 2 cloves garlic, minced (1 tablespoon / 15g)
  • 1 pound (450g) lean ground beef
  • 1 medium zucchini, finely grated or diced (1.5 cups / 180g)
  • 2 carrots, finely grated (1 cup / 120g)
  • 1 (28-ounce / 794g) can crushed tomatoes
  • 1 (15-ounce / 425g) can tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 cup (120ml) beef or vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 cups (60g) fresh spinach, roughly chopped
  • 1 (15-ounce / 425g) container whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup (55g) grated Parmesan cheese, plus more for topping
  • 1/4 cup (10g) fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12-15 sheets no-boil lasagna noodles (approximately 9-10 ounces / 280g)

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the lean ground beef to the pot, breaking it up with a spoon. Cook until browned, draining any excess fat. Stir in the finely grated zucchini and carrots, cooking for 5-7 minutes until slightly softened. Pour in the crushed tomatoes, tomato sauce, beef or vegetable broth, and tomato paste. Add the dried oregano, dried basil, red pepper flakes (if using), and bay leaf. Season with salt and freshly ground black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 45 minutes to 1 hour, stirring occasionally, allowing flavors to meld. Remove the bay leaf. Stir in the fresh spinach until it wilts.
  2. In a medium bowl, combine the whole milk ricotta cheese, large egg, 1/2 cup grated Parmesan cheese, fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Mix well until all ingredients are thoroughly combined and creamy.
  3. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Arrange 3-4 no-boil lasagna noodles over the sauce, slightly overlapping if necessary. Spread half of the ricotta mixture evenly over the noodles. Top the ricotta with a generous layer of meat sauce, then sprinkle with a portion of the remaining grated Parmesan cheese. Repeat the noodle, ricotta, sauce, and Parmesan layers. For the final layer, place noodles, cover with the remaining meat sauce, and top generously with the remaining grated Parmesan cheese (assuming an additional 20g Parmesan for topping, making a total of 75g).
  4. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. Remove the foil and bake for an additional 15-30 minutes, or until the cheese is bubbly and golden brown, and the lasagna is heated through.
  5. Let the lasagna rest for at least 15-20 minutes before slicing and serving. This helps the layers set. For freezing, allow the lasagna to cool completely, then cover tightly with plastic wrap and aluminum foil before freezing. Reheat from frozen or thawed until hot and bubbly.