How to make Lasagna from scratch

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.

Chop 1 yellow onion and 4 cloves of garlic until minced.

Remove leaves from fresh basil, oregano, and thyme, chop until they resemble coarse crumbs.

Rinse parsley and chop it up, using only a small amount for the lasagna.

Preheat a large pot of 4 quarts of water to a simmer.

Add 12 sheets of lasagna to the pot and let simmer for 10 minutes.

After 10 minutes, turn off the heat, strain the lasagna, and rinse with cold water.

Lay the lasagna sheets on a 32-inch long sheet of parchment paper and let sit while preparing other ingredients.

In a large saucepan over medium-high heat, add 3 pounds of ground beef, cover, and sauté for 10 minutes, stirring every two minutes.

Strain the ground beef and let cool for about 10 minutes, then process in a food processor to break up larger pieces.

In the same large saucepan, melt 4 tablespoons of unsalted butter over medium-high heat.

Add 2 cups of chopped yellow onion and 2 tablespoons of chopped garlic, sauté for 10 minutes.

Add 1 can of tomato sauce and 1 can of tomato salsa, stir to combine.

Add 1/2 teaspoon of salt, 2 teaspoons of Tony Satter's Creole seasoning, 2 teaspoons of Chef Papa Don's seasoning, 2 tablespoons of fresh basil, 1 tablespoon of fresh oregano, 2 teaspoons of fresh thyme, and 2 tablespoons of sugar. Stir and cover, letting simmer for 5 minutes.

Turn off the heat and stir in the ground beef, mixing all ingredients together to create the meat sauce mixture.

Butter the bottom and sides of a 10 by 13 inch deep dish glass pan.

Preheat the oven to 350°F (175°C).

Layer 4 sheets of lasagna along the bottom of the baking pan.

Spread 1/3 cup of the meat sauce mixture over the noodles, then sprinkle with 1/3 cup of shredded Parmesan cheese and 1/3 cup of shredded mozzarella cheese.

Add another 4 sheets of lasagna on top, followed by another 1/3 cup of meat sauce, 1/3 cup of Parmesan cheese, and 1/3 cup of mozzarella cheese.

Repeat the layering process with the remaining ingredients, finishing with 1/3 cup of meat sauce, 1/2 cup of shredded mozzarella cheese, and 1 tablespoon of fresh parsley on top.

Bake in the preheated oven for 40 minutes.

Remove from the oven and let cool for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens