Italian-American Lasagna with Meat Sauce and Ricotta

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.

Bring a large pot of water to a boil and add 2 tablespoons of kosher salt and a touch of olive oil to it. Boil the lasagna noodles (work in batches) to very al dente (about 4-5 minutes). Scoop out sheets with a mesh strainer or pasta spider and shock in cold water. Lay flat the lasagna noodles on parchment paper or clean dish towels.

In a 9 by 13 (or 10 by 15) baking dish place a drop of olive oil and wipe the bottom and sides. Next add a thick layer of meat sauce, completely coating the bottom of the baking dish.

Place 6 lasagna noodles on the first level (they should slightly overlap). Spread a thick layer of the ricotta mixture onto the noodles, then layer 1/3 of the mozzarella, another thick layer of meat sauce, and finally 1/3 of the grated Pecorino Romano cheese.

Add 2 more layers to the lasagna. On the top layer just add the sauce, mozzarella, and Pecorino Romano.

Cover the lasagna with a lightly oiled tin foil cover. An even better way to cover the lasagna is to place parchment paper on top of it, then the foil.

Bake the lasagna covered at 375°F for 45 minutes in the middle of the oven. Remove foil after 45 minutes and bake uncovered for 15-20 minutes more until the side noodles are crispy and the cheese is bubbly.

Let the lasagna rest at least 30 minutes before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens