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“Grandma's favorite lasagna recipe. This recipe comes from Kaiser Permanente and is a great way to get all the delicious flavors of lasagna while cutting back on some of the fat and calories.”
2hrs 30mins

Ingredients Nutrition


  1. Cook the onions, garlic, bell pepperr, and mushrooms until tender in a small amount of water or both. Add the ground meat, salt, and pepper. Cook until meat loses its red color. Drain off any excess fat.
  2. Add the tomato sauce, canned peeled tomatoes, tomato paste, oregano, and basil. Simmer about 1 - 1.5 hours or until sauce has thickened. If sauce becomes too thick while cooking, add water as needed.
  3. In a large pot, bring 8 quarts of water to a full boil. You do not need to add oil to the boiling water to prevent pasta from sticking together. Add noodles one at a time too boiling water. Stir the noodles occassionally while they cook to prevent sticking. Cook for 10 to 12 minutes or until al dente (still a bit chewy). Drain, rinse with cold water and separate noodles.
  4. Combine ricotta cheese, egg whites, parsley, and half of the parmesan cheese in a separate bowl.
  5. Preheat oven to 350 degrees. Coat a 13 x 9 x 2 1/2 inch pan with non-stick cooking spray. Spoon in a thin layer of sauce and cover with a layer of lasagna noodles. Next, place a layer of shredded mozzarella and ricotta-parmesan cheese mixture. Add some sauce. Arrange successive layers in a likewise manner, ending with a layer of noodles. Top with remaining sauce and sprinkle with remaining Parmesan Cheese.
  6. Bake about 30 minutes or until heated through and cheese has melted. Remove from oven and let stand for 10 minutes before cutting.

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