Lasagna with Ricotta & Mozzarella

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.

Heat olive oil in a large pot; add sliced garlic and sauté until golden, not brown.

Add whole plum tomatoes to the pot; crush them with your hands.

Add a bit of salt and let the sauce simmer for about 20 minutes.

Prepare the ricotta filling by draining ricotta overnight in a sieve; mix with eggs, salt, and parsley, then add grated cheese.

Roll out the lasagna noodles, ensuring they are thin and wide; cut into pieces as needed and dust with flour to prevent sticking.

Cook the lasagna noodles in salted boiling water; once they begin to change color, they are almost done.

Transfer cooked noodles to ice water to chill and prevent sticking; lay them out on a moist towel to dry.

Butter a ceramic or enameled cast iron baking dish; spread a layer of marinara sauce on the bottom.

Layer the noodles in the dish, overlapping them; add sauce, half of the ricotta filling, and sliced mozzarella.

Repeat layering with noodles, sauce, remaining ricotta filling, and more mozzarella; finish with a final layer of noodles and sauce on top.

Cover the dish with foil and bake in a preheated 375°F oven for about 45 minutes.

Remove the foil and bake for an additional 30-45 minutes until the top is crisp and golden.

Let the lasagna rest before slicing to prevent it from running all over the plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens