Inside Out Lasagna


  • 1 package uncooked bowtie pasta
  • 1/2 medium onion, chopped
  • 1 1/4 pounds beef or sausage links (casings removed)
  • 2 garlic cloves pressed
  • 1 jar marinara sauce
  • 1 can diced tomatoes in juice
  • 4 eggs
  • 1 (32 ounce) container ricotta
  • 2 cups shredded mozzarella
  • 1/2 cup grated parmesan
  • 2 tablespoons snipped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Heat oven to 350 degrees F.
  2. Cook pasta according to package directions
  3. Meanwhile, chop onion with food chopper, cook and stir onion and ground beef on stove 8-10 minutes or until browned breaking beef into small crumbles. Press garlic into beef using garlic press. Stir in pasta sauce and tomatoes, remove from heat
  4. In stainless mixing bowls, lightly beat eggs with stainless whisk. Add cheese, parsley, salt, and black pepper. Mix well.
  5. To assemble Lasagna, place cooked pasta into bottom of rectangular baker. Top with meat mixture. Spoon ricotta mixture over sauce; Spread evenly.
  6. Bake, uncovered, 1 hour or until ricotta mixture is set and lightly browned.

Yield: 15 servings

Recipe credit: Pampered Chef