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Ingredients Nutrition


  1. In medium saucepan cook meat, carrot, onion and garlic till meat is brown and vegetables are tender. Stir in tomato paste, tomato sauce, water oregano, basil, fennel seed, salt and pepper. Bring to boiling; reduce heat. Cover and simmer 10 minutes, stir occasionally.
  2. Meanwhile, cook lasagne noodles according to package directions. Drain well. For ricotta mixture, in a small mixing bowl stir together the egg white and ricotta cheese.
  3. Spray and 10x6 baking dish with nonstick coating. Place two of the noddles in the dish (I used 3 for each layer) If necessary, cut noodles to fit. Spread with 1/2 ricotta mixture, 1/2 the meat mixture, and 1/2 the mozzarella cheese. Repeat layers. Sprinkle with Parmesan or Romano cheese.
  4. Bake uncovered in 375°F oven for 25-30 minutes or until heated through. Any noodles sticking out and uncovered will dry out so you might want to just add some extra sauce to the top to cover if you have any, or make sure the edges are neat.
  5. Let stand 10 minutes before serving. Sprinkle with parsley.

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