Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish (we use Jovial brand lasagna noodles). Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.


"I used to think I knew what love was, but here recently it has been revealed to me that what I thought was love, was actually lasagna. Still, I cling to my maxim: love is tasty." -Jarod Kintz

The refrigerator light goes on...

Lasagna. It is by its very nature Mediterranean diet and may be the perfect recipe that has it all - whole grain pasta, lean meat, a little bit of cheese and lots of veggies all in a single dish. The best part is that lasagna is actually better when it is leftover.

It seems like a lot of work, but hands-on time is all of about 20 minutes. Make a double or triple batch so there are a lot of leftovers. Freeze in single serving portions for a convenient healthy meal.



Servings: 4 | Serving size: about 2 cups

Cooking Time: 120 Minutes

This recipe makes great leftovers. Multiplying this recipe should be done in separate pans.



Place the olive oil in a large skillet over medium high heat.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the green pepper and cook for 2 minutes. Stir frequently.

Add the mushrooms and cook for about 5 minutes. Toss frequently.

Add the ground beef, tomatoes, tomato paste, vegetable stock, basil, oregano, marjoram, tarragon, and Worcestershire sauce.

Reduce the heat and simmer for about 30 minutes until the sauce is thick.

Preheat the oven to 325°F.

Line a 9 inch square Pyrex dish with aluminum foil.

Place a layer of the lasagna noodles in the bottom of the pan (use 1/3 of the noodles).

Place 1/3 of the meat sauce on top of the noodles.

Add a layer of lasagna noodles (use 1/3 of the noodles).

Place 1/3 of the meat sauce on top of the noodles.

Top with 1/2 of the sliced cheese.

Top with the remaining lasagna noodles and then the remaining meat sauce.

Cover with aluminum foil and bake for 30 minutes.

Remove from the oven and top with the remaining sliced cheese and bake for 10 minutes.


Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 504 Calories from Fat 153
  % Daily Value
Total Fat 17g 22%
    Saturated Fat 9g 43%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 65mg 22%
Sodium 507mg 22%
Total Carbohydrates 55g 20%
    Dietary Fiber 9g 32%
    Sugars 9g
Protein 35g
Vitamin K 12mcg