Ingredients
• ½ lb lean ground beef (85/15)
• 4 slices bacon, cooked & crumbled
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 6 no-boil lasagna noodles (or 9 oz oven-ready)
• 1 cup part-skim ricotta cheese
• 1 large egg (to bind ricotta)
• 1½ cups shredded mozzarella
• ½ cup grated Parmesan (plus extra for topping)
• 1 tsp dried oregano
• Salt & black pepper to taste
• Olive oil spray (for dish)
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a 9×9″ baking dish.
- In a skillet, cook bacon until crisp; remove, crumble, and set aside. In same pan, sauté onion in bacon drippings (or 1 tsp oil) 3–4 mins. Add garlic, cook 30 sec. Add beef; brown fully. Drain excess fat. Stir in tomato paste, Worcestershire, oregano, salt, and pepper. Set aside.
- In a bowl, mix ricotta, egg, ¼ cup Parmesan, and a pinch of salt.
- Layer in dish: thin beef layer → 2 noodles → ½ ricotta mix → ⅓ mozzarella → ⅓ bacon. Repeat ×2. Top with final noodles, remaining beef, mozzarella, and generous Parmesan.
- Cover tightly with foil. Bake 30 mins. Uncover, bake 10–15 mins more until golden and bubbly. Rest 10 mins before slicing.
PREP TIME & NUTRITION :
Prep Time: 20 mins, Cook Time: 45 mins, Total Time: 1 hr 5 mins, Servings: 6
Calories: 485, Net Carbs: 22g, Fats: 26g, Protein: 38g
(For lower-carb: swap noodles for thinly sliced zucchini or eggplant—net carbs drop to ~9g/serving)