Serving size

about 2 cups
120 Minutes

This recipe can be multiplied but should be done in multiple pans. Makes great leftovers and freezes well.



1 tsp. Olive oil
1 large White onions (diced)
1 Medium Green bell peppers (seeded and diced)
1 pound Mushrooms, white, raw (thinly sliced)
8 ounces 95/5 Ground beef
1 15 ounce can No salt added canned diced tomatoes
1 Tbsp. No salt added tomato paste
2 cups No salt added vegetable stock
1 tsp., leaves Dried basil
1 tsp., leaves Dried oregano
1/2 tsp. Dried marjoram
1/4 tsp., ground Dried tarragon
2 tsp.. Worcestershire sauce
8 ounce Whole Wheat Lasagna (or gluten free lasagna)
6 ounce Provolone cheese (cheese slices)


Place the olive oil in a large skillet over medium high heat.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the green pepper and cook for 2 minutes. Stir frequently.

Add the mushrooms and cook for about 5 minutes. Toss frequently.

Add the ground beef, tomatoes, tomato paste, vegetable stock, basil, oregano, marjoram, tarragon and Worcestershire sauce.

Reduce the heat and simmer for about 30 minutes until the sauce is thick.

Preheat the oven to 325°F.

Line a 9 inch square Pyrex dish with aluminum foil.

Place a layer of the lasagna noodles in the bottom of the pan (use 1/3 of the noodles).

Place 1/3 of the meat sauce on top of the noodles.

Add a layer of lasagna noodles (use 1/3 of the noodles).

Place 1/3 of the meat sauce on top of the noodles.

Top with 1/2 of the sliced cheese.

Top with the remaining lasagna noodles and then the remaining meat sauce.

Cover with aluminum foil and bake for 30 minutes.

Remove from the oven and top with the remaining sliced cheese and bake for 10 minutes.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish (we use Jovial brand lasagna noodles). Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.


This is a low sodium recipe.

Recipe Notes

Lasagna. It is by its very nature Mediterranean diet and may be the perfect recipe that has it all – whole grain pasta, lean meat, a little bit of cheese and lots of veggies all in a single dish. The best part is that lasagna is actually better when it is leftover.

It seems like a lot of work, but hands-on time is all of about 20 minutes. Make a double or triple batch so there are a lot of leftovers. Freeze in single serving portions for a convenient healthy meal.

"I used to think I knew what love was, but here recently it has been revealed to me that what I thought was love, was actually lasagna. Still, I cling to my maxim: love is tasty."

Jarod Kintz