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Preheat your oven to 375°F. Lightly grease four individual oven-safe bowls or ramekins.

In a large skillet or pot, brown the lean ground beef over medium heat, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.

Drain any excess fat from the cooked ground beef. Return the beef to the skillet. Season with 1/2 teaspoon salt and 1 teaspoon Italian seasoning. Stir well.

Pour the marinara sauce into the skillet with the seasoned ground beef. Stir to combine thoroughly and bring to a gentle simmer. Reduce heat to low and keep warm.

In a medium mixing bowl, combine the ricotta cheese, low-fat cottage cheese, large egg, 1/2 teaspoon Italian seasoning, and grated Parmesan cheese. Mix until all ingredients are well incorporated and smooth.

To assemble the lasagna bowls, spread a thin layer of meat sauce on the bottom of each prepared bowl. Break 1 1/2 no-boil lasagna noodles into pieces to fit the bottom of each bowl, creating a single layer.

Spoon about one-quarter of the cheese filling over the noodles in each bowl, spreading evenly. Top the cheese layer with another layer of meat sauce.

Sprinkle about 1/4 cup of shredded mozzarella cheese over the meat sauce in each bowl.

Place the assembled lasagna bowls on a baking sheet. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. If desired, broil for the last 1-2 minutes for a golden-brown top, watching carefully to prevent burning.

Carefully remove from the oven and let cool for a few minutes before serving.


Preheat your oven to 375°F. Lightly grease four individual oven-safe bowls or ramekins.

In a large skillet or pot, brown the lean ground beef over medium heat, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.

Drain any excess fat from the cooked ground beef. Return the beef to the skillet. Season with 1/2 teaspoon salt and 1 teaspoon Italian seasoning. Stir well.

Pour the marinara sauce into the skillet with the seasoned ground beef. Stir to combine thoroughly and bring to a gentle simmer. Reduce heat to low and keep warm.

In a medium mixing bowl, combine the ricotta cheese, low-fat cottage cheese, large egg, 1/2 teaspoon Italian seasoning, and grated Parmesan cheese. Mix until all ingredients are well incorporated and smooth.

To assemble the lasagna bowls, spread a thin layer of meat sauce on the bottom of each prepared bowl. Break 1 1/2 no-boil lasagna noodles into pieces to fit the bottom of each bowl, creating a single layer.

Spoon about one-quarter of the cheese filling over the noodles in each bowl, spreading evenly. Top the cheese layer with another layer of meat sauce.

Sprinkle about 1/4 cup of shredded mozzarella cheese over the meat sauce in each bowl.

Place the assembled lasagna bowls on a baking sheet. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. If desired, broil for the last 1-2 minutes for a golden-brown top, watching carefully to prevent burning.

Carefully remove from the oven and let cool for a few minutes before serving.
