LASAGNA | Big Mama's Lasagna | Everyones Favorite #bigmamacooks

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese lowers fat content while maintaining creaminess.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

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

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is usually cheaper.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is dairy-free, while Pecorino is often more affordable.

Dice one yellow onion and one green bell pepper and set aside.

In a pot over medium-high heat, add 2 tablespoons of cooking oil, the diced onion, green bell pepper, and 5 sliced olives. Cook until the vegetables soften.

Add 2 pounds of cleaned ground beef to the pot and mix until the meat starts breaking down and changing color.

Once the meat darkens, add 3 tablespoons of sofrito, 2 tablespoons of garlic paste, 1 tablespoon of soy sauce, 2 chicken bouillon cubes, 1 tablespoon of black pepper, 1 tablespoon of all-purpose seasoning or adobo, 1 tablespoon of garlic powder, and 1 tablespoon of oregano. Mix well.

Add 2 tablespoons of tomato paste and mix everything together. If you prefer a thicker ground beef, this is the point to stop. If making lasagna, add 2 cups of tomato sauce and mix. Let it sit on low heat for 10 minutes.

In a large pot, bring water to a boil and add 2 tablespoons of oil and 2 tablespoons of salt. Add the entire package of lasagna noodles and boil for 15 minutes. Set a timer.

While the noodles are boiling, prepare the ricotta sauce by mincing fresh parsley. In a bowl, whisk 1 egg, then add the entire jar of 15 ounces of ricotta cheese, 1 tablespoon of black pepper, 2 yellow sesame packets or 2 teaspoons of adobo, and the entire bag of shredded mozzarella cheese. Mix in the minced parsley.

Preheat the oven to 350°F (175°C).

In a 9 by 13 pan, spread a layer of meat sauce at the bottom, followed by the lasagna noodles organized neatly on top.

Pour and spread the first layer of meat sauce over the noodles, then add the ricotta sauce sparingly and spread it with a spatula. Sprinkle mozzarella cheese on top.

Repeat the layering process: noodles, meat sauce, ricotta sauce, and cheese until all ingredients are used, finishing with noodles, a light spread of meat sauce, and mozzarella cheese on top.

Place the lasagna uncovered in the oven for one hour at 350°F (175°C).

Place the baking sheet on the oven floor to catch any drips.

After one hour, remove the lasagna from the oven and let it cool for at least half an hour before cutting into it.

Cut the lasagna into strategic portions, with two rows smaller and two rows bigger, making about 12 slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens