Lasagna Recipe - The Hot Plate

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese lowers fat content while maintaining creaminess.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is usually cheaper.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is dairy-free, while Pecorino is often more affordable.

Preheat the oven to 350°F (175°C).

In a bowl, combine the leftover homemade tomato sauce with the veggie meat, breaking it up with a spoon.

In a large mixing bowl, add the ricotta cheese, dried oregano, thyme, basil, Parmesan cheese, milk, one egg, thawed and squeezed dry frozen chopped spinach, salt, and pepper. Mix together until fully combined.

Ladle a big spoonful of sauce into the bottom of the baking dish to ensure the bottom noodles get moisture.

Line three lasagna noodles in the baking dish, breaking one noodle if necessary to fit at the end.

Add another ladle of sauce on top of the noodles to cover them completely.

Spread some of the ricotta mixture over the sauce until evenly distributed.

Top with a generous cup of shredded mozzarella cheese and a sprinkling of Parmesan cheese.

Add another four lasagna noodles on top, followed by more sauce, the ricotta mixture, another cup of shredded mozzarella, and a sprinkling of Parmesan cheese.

For the top layer, add another four noodles, then sauce, and sprinkle on one cup of shredded mozzarella and a generous amount of Parmesan cheese. Decoratively place the remaining ricotta on top.

Cover the assembled lasagna tightly with tin foil and place it in the oven for one hour.

After one hour, remove the tin foil and continue baking for an additional 25 minutes until hot and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens