Garfield Level Homemade Classic Lasagna!

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

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

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while provolone offers a similar melt.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

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

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a less expensive cheese option.

Add 1 pound of ground beef and 0.5 pound of Italian sausage to a large saucepan over medium high heat and cook, breaking apart into small chunks until browned.

Add 1 medium chopped onion and cook until the meat is almost cooked through.

Drain the fat and return meat and onions to the pot. Add 2 cloves of minced garlic and cook for about a minute.

Pour in 1 15-ounce can of tomato sauce, 1 15-ounce can of crushed tomatoes, and either a 12-ounce can or two 6-ounce cans of tomato paste. Add 0.5 cup of water and stir to combine.

Add 2 tablespoons of sugar, 0.25 teaspoon of black pepper, and about 2 teaspoons of coarse salt. Add basil, thyme, oregano, and sage to taste. Stir and simmer uncovered for 30 minutes, stirring occasionally.

Bring salted water to a boil and cook 12 lasagna noodles until almost done but still firm. Rinse with cold water to stop cooking.

In a bowl, combine 1 cup of shredded mozzarella, 1 15-ounce container of ricotta cheese, 0.25 cup of shredded parmesan, 1 egg, and parsley. Mix until smooth.

Preheat the oven to 350°F and spray a 9 by 13 baking dish with oil.

Spread a small amount of sauce on the bottom of the baking dish. Layer 3 lasagna noodles, then a third of the ricotta mixture, and about 1.5 cups of sauce. Repeat layers until all ingredients are used, finishing with 3 noodles and the remaining sauce.

Top with 1 cup of shredded mozzarella and 0.25 cup of shredded parmesan. Cover with foil sprayed with oil side down.

Bake for 45 minutes, remove foil, and bake for another 15 minutes. Let sit for 15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens