Easy lasagna recipes | tomato & ricotta | meat sauce & cream

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

Part-skim mozzarella reduces fat content while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a more affordable cheese.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be cheaper.

Layer dried lasagna noodles directly into the pan without boiling them.

Add a little crushed tomatoes to the bottom of the pan to keep the first layer of noodles wet.

Drizzle olive oil over the layer of noodles and sprinkle with salt.

Sprinkle garlic powder, onion powder, oregano, basil, marjoram, parsley, and chili flakes over the noodles.

Add half a pound (0.5 kg) of ricotta cheese on top of the noodles and spread it out.

Top with grated mozzarella cheese from a pre-grated bag.

Sprinkle salt over the layer of cheese.

Add another layer of lasagna noodles and repeat the seasoning process with salt and herbs.

Add the remaining ricotta cheese and more mozzarella cheese on top.

Finish with a final layer of noodles and top with crushed tomatoes, ensuring the sauce keeps everything wet.

Cover the pan tightly with foil to trap steam and cook the pasta in the oven at 350°F (180°C) for 45 minutes.

After 45 minutes, remove the foil and add reserved mozzarella cheese on top.

Bake uncovered for an additional 15 minutes to allow excess water to evaporate.

Turn on the broiler to brown the cheese for a couple of minutes, watching closely to prevent burning.

Let the lasagna cool for at least 15 minutes before cutting and serving.

Optionally, garnish with fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens