Inside-Out Lasagna


  • 1pkg (12oz) uncooked bow tie pasta
  • 1/2 medium onion, chopped
  • 1.25 lbs lean ground beef or Italian sausage links, casings removed
  • 2 garlic cloves, pressed
  • 1 jar (26oz) marinara sauce
  • 1 can (14.5oz) diced tomatoes in juice
  • 4 eggs
  • 1 container (32oz) part-skim ricotta cheese
  • 2 cups (8oz) shredded mozzarella cheese
  • 1/2 cup (2oz) grated fresh Parmesan cheese
  • 2 tbsp snipped fresh parsley or 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. Preheat oven to 350 degrees F. Cook pasta according to package directions.
  2. Place chopped onions and ground beef in skillet. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Press garlic into beef mixture. Stir in pasta cause and tomatoes; remove from heat.
  3. In mixing bowl, lightly beat eggs with a whisk. Add cheeses, parsley, salt and black pepper; mix well.
  4. To assemble lasagna, place cooked pasta into the bottom of a 13×9 pan. Top with meat mixture. Spoon ricotta mixture over sauce; spread evenly. Bake uncovered, 1 hour or until ricotta mixture is set and lightly browned.

  © 2014 DigiDynamix Media Group