Hearty Beef Lasagna

Prep: 15 minutes

Bake: 50 to 60 minutes

Serves: 6


6 uncooked lasagna noodles

1 pound ground beef or turkey

1 16-ounce container ricotta cheese

2 cups shredded Italian cheese blend

2 cups shredded mozzarella

1 large egg

2 tablespoons dried Italian herbs

2 teaspoons dried parsley

1 teaspoon salt

1 teaspoon garlic salt

1/2 teaspoon pepper

1 medium onion, diced

1 clove garlic, minced

1 jar marinara sauce

3 tablespoons extra virgin olive oil


Preheat the oven to 375 degrees. Spread 1 tablespoon of the olive oil into the bottom of a 1-1/2 quart baking dish. Set aside.

Place a large skillet over medium-high heat, add the olive oil followed by the onions. Saute until the onions are translucent, about 8 minutes, and then add the garlic and continue cooking for another minute. Add the ground beef, garlic salt, pepper and 1 tablespoon Italian herbs to the skillet, and cook until the ground beef has browned, about 10 minutes. Drain the beef mixture, and then add it back to the skillet along with 3/4 of the jar of sauce. Continue cooking over medium heat while you prepare the ricotta mixture.

In a large bowl, combine the ricotta, egg, 1 tablespoon Italian herbs, 1 teaspoon parsley and salt.

Layer uncooked pasta on the bottom of the baking dish, followed by a layer of the meat mixture, and then a layer of the ricotta mixture, then a layer of Italian cheese blend. Repeat these layers once more, ending with a layer of pasta on top. Pour the remaining sauce over the layers, and then cover with mozzarella cheese.

Bake for 50-60 minutes, or until the cheese is melted and the edges are slightly browned and bubbly. Serve with buttered crusty bread and a fresh salad.

If you have leftover meat sauce, save it for lunch another day with spaghetti.


(a)Musing Foodie