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Ziti Lasagna

 Ziti Lasagna
“Most lasagnas have too much salt and fat for me, so I came up with this version,” notes Dorothea Rickner of Rochester, New York. “It’s fairly easy to prepare and goes great with a salad and toasted garlic bread.”
3 ServingsPrep: 15 min. Bake: 20 min.


  • 2 cups uncooked ziti or small tube pasta
  • 1/2 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • Dash pepper
  • 3/4 cup ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  • Cook ziti according to package directions. Meanwhile, in a skillet,
  • cook the beef, onion and green pepper over medium heat until meat is
  • no longer pink; drain. Stir in the tomato sauce, Italian seasoning,
  • garlic powder and pepper. Cook and stir until heated through, about
  • 3 minutes.
  • Drain pasta. Spread half of the meat sauce in a 1-qt. baking dish
  • coated with cooking spray. Top with half of the ziti, ricotta cheese
  • and mozzarella cheese. Repeat layers. Bake, uncovered, at 350°
  • for 20-25 minutes or until heated through. Let stand for 5 minutes
  • before serving.
  • Yield: 3 servings.

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Ziti Lasagna (continued)

Nutritional Facts: 1 serving (prepared with reduced-fat ricotta cheese) equals 437 calories, 15 g fat (8 g saturated fat), 83 mg cholesterol, 613 mg sodium, 38 g carbohydrate, 2 g fiber, 35 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.