Try out this healthy lasagna recipe. It makes 8 servings and is well balanced from a macronutrient perspective.
1 lb of 96% ground beef
26 oz jar of spaghetti sauce (Blue Parrot Recommended due to sugar to fiber ratio)
3 green bell peppers
16 whole wheat lasagna noodles
14 oz low fat ricotta cheese
2 cups mozzarella cheese
Chop, then saute onions, peppers and ground beef together seasoning to taste using garlic, salt, pepper and Italian Seasoning.
Add in spaghetti sauce into the mixture and simmer for 20 minutes.
While the sauce is simmering, bring large pot of water to boil, then add lasagna noodles. Boil for 8 minutes. They should be slightly hard, but will cook the rest of the way when you bake the lasagna.
Drain lasagna noodles and fill noodles with cold water as you layer the lasagna.
Bottom of lasagna pan spread a thin layer of the sauce, then layer noodles, sauce, mozzarella and ricotta. Repeat so you can you can make a total of three layers of meat sauce.
Store covered in fridge till you are ready to cook, later in the week or that evening.
Preheat oven to 350°F. Once oven is preheated, cook lasagna till internal temp reads 130°F (45 minutes to an hour).
Uncover and cook for another 20 minutes to crisp the top of the lasagna.
Carbohydrates: 52.5g (45% of calories from carbs)
Fat: 12.8g (25% of calories from fat)
Protein: 34g (29% of calories from proteins)