In this case, “deconstructed” is really just a trendy way of saying easy! Instead of taking the time to layer the pasta, sauce, and several kinds of cheeses, I toss everything together to make a lasagna bowl that satisfies, with all of the same, indulgent components but far fewer calories and effort. Fresh marjoram has a minty, oregano-like flavor that is a nice change of pace from basil or dried Italian herbs-but really, any kind of fresh herb is delicious in tomato sauce, so use what’s handy.
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | Serves 4 |
Ingredients
- 8 ounces lasagna noodles, broken into smaller pieces
- 2 teaspoons olive oil
- 1 medium yellow onion, halved and very finely chopped
- 3 garlic cloves, very finely chopped or pressed through a garlic press
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons roughly chopped fresh marjoram
- Pinch of red pepper flakes
- 1/2 pound lean ground beef
- 2 cups canned whole tomatoes, chopped (or canned chopped tomatoes)
- 1/2 cup quartered bocconcini (mozzarella balls) or 1/2-inch pieces of fresh mozzarella
- 2 tablespoons finely grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain in a colander and set aside.
- To a large, deep skillet or pot set over medium heat add the olive oil, onion, garlic, 1 teaspoon of the salt, and the black pepper, and cook until the onion is soft and sticky, -stirring often, for 6 to 7 minutes. Stir in the marjoram and red pepper flakes, and once they are fragrant, after 30 seconds, stir in the beef, using a wooden spoon to break it into small pieces. Cook, stirring often, until the beef is no longer pink, about 5 minutes.
- Add the chopped tomatoes and remaining 1 teaspoon salt, reduce the heat to medium-low, and simmer the sauce until it reduces slightly, about 10 minutes.
- Divide half of the cooked lasagna noodles among 4 bowls. Top each with some mozzarella and sauce, then divide the remaining noodles over the top. Add some more mozzarella and sauce, and serve sprinkled with Parmesan cheese.
- Per serving: Calories 567; Total Fat 18g; Protein 31g; Dietary Fiber 5g; Sugars 8g
Nutrition Facts
| Calories | 567 |
| Total Fat | 18 grams |
| Dietary Fiber | 5 grams |
| Protein | 31 grams |
| Sugar | 8 grams |
Reviews
I had to add 2 cups of tomato sauce to this so it wasn’t dry. I also didn’t like the broken lasagna noodles. They don’t mix well with the food and stock to the bottom of the bowl. large shells or orecchiette worked better.
I used almost none of the original ingredients–substituting whole wheat noodles for their chewier texture, part skim mozzarella, low salt fire-roasted diced tomatoes, fresh sage, oregano and basil, and most significantly, Beyond Meat. I also constructed a more traditional looking pan of the lasagna, for serving later. Not turning on the oven in summer? Winner! Thoroughly delicious, fresh, and totally guilt-free!