The BEST Lasagna Recipe | Easy Lasagna Dinner

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.

Add 500 grams of ground beef and 500 grams of hot Italian sausages to a pot and sauté until browned.

Add 1.5 cups of finely diced white onion and 5 cloves of finely diced garlic; sauté until onions are translucent.

Season with 0.5 teaspoon of chili flakes, 1 teaspoon of dried oregano, 2 tablespoons of sugar, 0.25 teaspoon of freshly cracked black pepper, and salt to taste.

Add 0.25 cup of red wine and 0.5 cup of beef stock; mix well and deglaze the pan.

Add 1 can of 796 mL crushed tomatoes and 2 cans of 160 mL tomato paste; mix well and allow to simmer.

Stir in 0.25 cup of finely chopped basil and 0.25 cup of finely chopped parsley; cover and simmer for 1 hour.

In a bowl, combine 1 kilogram of ricotta cheese, 1 large egg, 0.5 teaspoon of salt, 0.25 teaspoon of freshly grated nutmeg, and 1 tablespoon of finely chopped parsley; mix until smooth.

In a 9 by 13 inch baking dish, layer about 1 cup of meat sauce on the bottom to prevent sticking.

Place oven ready lasagna sheets on top, overlapping slightly.

Spread one third of the ricotta mixture over the noodles, followed by slices of mozzarella and one third of the grated Parmesan cheese.

Repeat layering with 1.5 cups of meat sauce, more lasagna sheets, ricotta mixture, mozzarella, and Parmesan cheese.

Top with a final layer of lasagna sheets, the remaining ricotta mixture, mozzarella, and Parmesan cheese.

Cover with aluminum foil and bake at 400°F (200°C) for 30 to 35 minutes, then remove foil and bake for an additional 10 to 15 minutes.

Let the lasagna cool for at least 30 minutes before slicing and serving, garnished with finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens