Easy Meat Lasagna

Recipe by Lee Hersh of Fit Foodie Finds

Yield: Makes 6-8 servings
Cook Time: 30 minutes
Total Time 50 minutes


9 lasagna noodles (regular, whole grain, or gluten-free)
½ red bell pepper, chopped
1 cup mushrooms, chopped
½ large yellow onion
1 pound Italian sausage
1 jar organic marinara sauce
1 Tablespoon minced garlic
1 Tablespoon Extra Virgin Olive Oil
2 tablespoons Nakano Original Seasoned Rice Vinegar
⅔ cup light ricotta cheese
2 cups mozzarella cheese
½ cup parmesan cheese
Optional toppings: pesto and red pepper flakes


  1. First, heat oven to 375ºF. Then, cook lasagna noodles by following the directions on the box. Set aside.
  2. Prep veggies for sauce by chopping red bell pepper and mushrooms and finely dicing yellow onion. In a large skillet, heat 1 Tablespoon of garlic in 1 Tablespoon of Extra Virgin Olive Oil. Then, sauté veggies for about 5 minutes, or until onion becomes translucent. Transfer into a bowl.
  3. In the same sauce pan, brown Italian sausage. Once the meat is cooked, add the veggies back in and pour on your favorite marinara sauce and Nakano Original Seasoned Rice Vinegar. Mix.
  4. To prep lasagna, spray a large baking dish with nonstick cooking spray. Then, spread a little sauce on the bottom of the pan.
  5. Place on first layer of noodles (3). Then, spoon on ⅓ cup of ricotta cheese evenly onto the noodles. Add about ⅓ of the sauce on top of the noodles. Then, top off with about ½ cup mozzarella cheese. Repeat this one more time.
  6. Top the 2nd layer of mozzarella cheese with 3 more lasagna noodles. Spoon in any remaining sauce and ½ cup more of mozzarella cheese and ½ cup parmesan cheese.
  7. Bake at 375ºF for about 30-45 minutes or until cheese begins to bubble.


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Easy Meat Lasagna
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