Ingredients
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3 tbsp unsalted butter
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3 tbsp all purpose flour
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2 1/2 cups whole milk
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1 (1 lb) pkg 90% lean ground beef
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1 small yellow onion, finely chopped
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3 cloves garlic, peeled and minced
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2 (14.5 oz) cans petite diced tomatoes
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2 (8 oz) cans tomato sauce
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1 (12 oz) pkg no-boil lasagna noodles
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12 oz part-skim mozzarella cheese, shredded (about 3 cups)
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8 oz sliced lower-sodium deli ham
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1 cup finely shredded Parmesan cheese
Steps
1
Preheat the oven to 375°F. In a medium saucepan over medium heat, melt butter. Add the flour and cook for 1 min., whisking frequently, until a smooth paste forms. Slowly whisk in the milk until combined. Bring to a simmer, and cook for 3-4 min., stirring frequently, until a thick sauce forms. Season with salt and pepper. Remove from heat and set aside.
2
Heat a large nonstick skillet over medium-high heat. Add the beef, and cook for 5-6 min. breaking up into small crumbles with a wooden spoon until fully cooked through and begins to brown. Stir in the onions and garlic and cook until tender, about 3-4 min. Add the diced tomatoes and tomato sauce and season with salt. Simmer for 3-5 min., until flavors develop. Remove from heat.
3
Coat a 9x13-inch baking dish with cooking spray. Spread a thin layer of ground beef mixture onto bottom of the prepared baking dish. Top with a layer of lasagna noodles, breaking the noodles as needed to fit the baking dish, followed by a thin layer of mozzarella and ham. Repeat alternating layers until the baking dish is full, ending with a layer of noodles. Spread sauce evenly over the top of the lasagna.
4
Sprinkle the lasagna with the Parmesan. Bake for 15-20 min., or until lasagna is golden-brown and bubbling.
Tips
Set the lasagna on a rimmed baking sheet to prevent spills if it bubbles over in the oven.
