Ingredients

• 8 ounces lasagna noodles, broken into smaller pieces
• 2 teaspoons olive oil
• 1 medium yellow onion, halved and very finely chopped
• 3 garlic cloves, very finely chopped or pressed through a garlic press
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons roughly chopped fresh marjoram
• Pinch of red pepper flakes
• 1/2 pound lean ground beef
• 2 cups canned whole tomatoes, chopped (or canned chopped tomatoes)
• 1/2 cup quartered bocconcini (mozzarella balls) or 1/2-inch pieces of fresh mozzarella
• 2 tablespoons finely grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain in a colander and set aside.
2. To a large, deep skillet or pot set over medium heat add the olive oil, onion, garlic, 1 teaspoon of the salt, and the black pepper, and cook until the onion is soft and sticky, -stirring often, for 6 to 7 minutes. Stir in the marjoram and red pepper flakes, and once they are fragrant, after 30 seconds, stir in the beef, using a wooden spoon to break it into small pieces. Cook, stirring often, until the beef is no longer pink, about 5 minutes.
3. Add the chopped tomatoes and remaining 1 teaspoon salt, reduce the heat to medium-low, and simmer the sauce until it reduces slightly, about 10 minutes.
4. Divide half of the cooked lasagna noodles among 4 bowls. Top each with some mozzarella and sauce, then divide the remaining noodles over the top. Add some more mozzarella and sauce, and serve sprinkled with Parmesan cheese.
5. Per serving: Calories 567; Total Fat 18g; Protein 31g; Dietary Fiber 5g; Sugars 8g