How to Make Lasagna | Real Simple Cooking School | Real Simple

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.

Cook 12 ounces of lasagna noodles in aggressively salted water until just about ready, then add a little olive oil to prevent sticking.

Transfer the noodles one at a time to keep them separated.

In a bowl, combine a whole container of ricotta cheese, some grated provolone cheese, a little salt, fresh basil (eyeballed and torn by hand), crushed red pepper (optional), and 1 egg. Stir until evenly combined.

Start assembling the lasagna with a layer of red sauce at the bottom of the baking dish.

Place three lasagna noodles across the bottom, leaving some space between them.

Add a third of the ricotta mixture on top of the noodles, followed by a layer of fresh mozzarella and another layer of red sauce.

Repeat the layering process with another layer of noodles, ricotta mixture, and finish with red sauce and freshly grated Parmesan cheese on top.

Cover the lasagna with foil and bake at 350°F for 30 minutes to keep it insulated and help it melt evenly.

Uncover and bake for an additional 15 minutes until melty and golden-brown.

Let the lasagna rest for 5-10 minutes before cutting to prevent it from falling apart.

Cut the lasagna into pieces before freezing to make it easier to serve later.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens