If you enjoyed our baked ziti recipe, then you’ll love our lasagna. It incorporates the same simple ingredients to create another nutritious and family-friendly comfort meal. Once again, we substitute ricotta cheese with a creamy white sauce called béchamel.

STEP ONE – Preparations

  1. Preheat the oven to 375°F.
  2. Lightly spray an 13×9-inch rectangular baking dish with canola spray.
  3. Get out a large pot and a colander.
  4. Get out a small saucepan and a small glass measuring cup.

STEP TWO – Cook the Pasta


1 pound lasagna noodles


  1. Fill the large pot with water, add a shake of salt, and bring to a boil.
  2. Add the lasagna and cook for 1 less minute than directed.
  3. Drain in the colander, rinse briefly under cold water, and set aside.

STEP THREE – Make the Marinara Sauce


1 tablespoon extra-virgin olive oil
½ small peeled and minced onion
2 teaspoons fine sea salt
1 teaspoon ground pepper
¼ teaspoon red pepper flakes
2 garlic peeled and minced cloves
1 28-ounce can tomatoes or 8 large seeded and diced tomatoes
2 fresh chopped basil leaves
1 teaspoon balsamic vinegar
1 teaspoon honey


  1. In the medium saucepan, heat the oil over medium heat.
  2. Add the onion, salt, pepper, and pepper flakes and cook for 5 minutes.
  3. Add the garlic and cook for 1 minute.
  4. Add the tomatoes and basil.
  5. Bring the sauce to a boil, reduce the heat to medium-low, and cook uncovered for 20 minutes.
  6. Add the vinegar and honey and stir to incorporate.
  7. Puree in the food processor or leave chunky.

STEP FOUR – Make the Béchamel


1 ½ cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
½ teaspoon fine sea salt
¼ teaspoon ground nutmeg


  1. In the small glass measuring cup, microwave the milk for 1 minute and set aside.
  2. In the small saucepan, melt the butter over medium-high heat.
  3. Once bubbling, whisk in the flour until incorporated.
  4. Slowly whisk in the heated milk, stirring continually until the sauce is smooth and thick.
  5. Season with the salt and nutmeg.

STEP FIVE – Assemble and Bake


1 cup grated parmesan cheese
1 cup shredded mozzarella cheese


  1. Spread 1 cup of marinara sauce across the bottom of the baking dish.
  2. Layer half the lasagna noodles on top in an overlapping pattern.
  3. Spread half the béchamel over the noodles.
  4. Spread 1 cup of marinara sauce on top.
  5. Sprinkle with the parmesan cheese.
  6. Layer the remaining lasagna noodles.
  7. Spread the remaining marinara sauce and béchamel on top.
  8. Sprinkle with the mozzarella cheese.
  9. Cover the lasagna with aluminum foil and bake for 30 minutes.
  10. Remove the foil and bake for another 10 minutes until lightly browned.
  11. Let rest for 10 minutes before serving.

Recommended Serving Size: 1 piece (⅙ of recipe)

Exchanges: 3 starch, 2 protein, 1 veg, 1 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

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