Lasagna recipe with extra cheese - yes please

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

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

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often less costly.

Preheat the oven to 375°F (190°C).

Boil a large pot of water to cook the lasagna noodles, then drain them in a colander.

In a large skillet, heat 1 to 2 tablespoons of olive oil over medium heat.

Add 1 pound of ground turkey to the skillet and cook until browned, about 5-6 minutes.

Add 2 cans of tomato sauce, 1 can of diced Italian style tomatoes, and 6 ounces of tomato paste to the skillet and mix thoroughly.

Add 5 tablespoons of Italian seasoning, 2 teaspoons of garlic salt, 1 teaspoon of black pepper, and 1/2 teaspoon of white sugar to the sauce and mix well.

Reduce heat to low and let the sauce simmer for about 10 minutes.

In a 13 by 9 inch pan, spread a little bit of the sauce on the bottom to prevent sticking.

Layer the cooked noodles over the sauce, then add ricotta cheese, followed by an 8-ounce block of cream cheese spread evenly.

Add more sauce over the cheese layer and top with shredded mozzarella cheese.

Repeat the layering process until the pan is filled or noodles are exhausted, finishing with mozzarella on top.

Bake in the oven for 30 minutes at 375°F (190°C).

Let the lasagna sit for about 10 minutes before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens