Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Yield: 12 Servings
I love lasagna, and this ultimate lasagna with four kinds of cheese, homemade marinara sauce, and a couple of tricks is my favourite and go-to. This is crazy good, everyone will think that you ordered it from a fist class Italian restaurant!
Ingredients
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1 Egg
2 lbs lean ground beef
2 tsp dried oregano
2 tsp dried basil leaves
1/2 tsp fennel seeds
6 c. marinara sauce
1 box lasagna noodles (I use flat no-boil Barilla noodles)
16 oz. ricotta cheese
1/4 c. chopped fresh parsley
1/2 tsp Kosher salt
1/2 lb. mozzarella cheese, sliced
1/2 lb. Provolone cheese, sliced
1 c. grated Parmesan cheese
2 tsp Kosher salt
1/2 tsp crushed red pepper flakes
How to make Ultimate Meat Lasagna
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Cook the beef in one large piece for about 2 to 3 minutes in a large pot until the bottom is brown, breaking the meat into slightly bigger pieces as it cooks. Then, add the basil, oregano, 2 tsp Kosher salt, crushed red pepper flakes, and fennel seeds. Stir well until the fennel seeds begin to toast. When done, drain the excess grease.
Step 3: Now, add the marinara sauce to the beef mixture.
Step 4: If you have space in your ricotta container, add the egg and sprinkle with half tsp Kosher salt. Mix well.
Step 5: To the meat sauce, add the no-boil noodles. Coat well.
Step 6: In the bottom of a 9 x 13-inch baking pan, add 1 1/2 cups meat sauce. Then, in an even layer, add the dried no-boil noodles. Top with 1/3 provolone slices, 1 1/2 cups meat sauce, 1/4 mozzarella, 1/4 Parmesan, and dots of 1/3 ricotta in spoonfuls across the pan. Do the same layers one more time.
Step 7: For the final layers, add a layer of lasagna noodles and cover with the rest of the Parmesan and mozzarella. Tent the pan with foil. Place in the preheated oven and bake for about 40 minutes. Uncover and continue to bake for 10 minutes more to brown the cheese.
Step 8: Remove from the oven when done and allow the lasagna to cool for about 20 to 25 minutes.
Step 9: Before serving, garnish with some parsley. Enjoy!
Nutrition Facts:
Calories: 364kcal | Carbohydrates: 9g | Protein: 34g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 115mg | Sodium: 1626mg | Potassium: 771mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1115IU | Vitamin C: 8.6mg | Calcium: 444mg | Iron: 3.8mg
Ingredients
- 1 Egg
- 2 lbs lean ground beef
- 2 tsp dried oregano
- 2 tsp dried basil leaves
- 1/2 tsp fennel seeds
- 6 c. marinara sauce
- 1 box lasagna noodles (I use flat no-boil Barilla noodles)
- 16 oz. ricotta cheese
- 1/4 c. chopped fresh parsley
- 1/2 tsp Kosher salt
- 1/2 lb. mozzarella cheese, sliced
- 1/2 lb. Provolone cheese, sliced
- 1 c. grated Parmesan cheese
- 2 tsp Kosher salt
- 1/2 tsp crushed red pepper flakes
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Cook the beef in one large piece for about 2 to 3 minutes in a large pot until the bottom is brown, breaking the meat into slightly bigger pieces as it cooks. Then, add the basil, oregano, 2 tsp Kosher salt, crushed red pepper flakes, and fennel seeds. Stir well until the fennel seeds begin to toast. When done, drain the excess grease.
Step 3: Now, add the marinara sauce to the beef mixture.
Step 4: If you have space in your ricotta container, add the egg and sprinkle with half tsp Kosher salt. Mix well.
Step 5: To the meat sauce, add the no-boil noodles. Coat well.
Step 6: In the bottom of a 9 x 13-inch baking pan, add 1 1/2 cups meat sauce. Then, in an even layer, add the dried no-boil noodles. Top with 1/3 provolone slices, 1 1/2 cups meat sauce, 1/4 mozzarella, 1/4 Parmesan, and dots of 1/3 ricotta in spoonfuls across the pan. Do the same layers one more time.
Step 7: For the final layers, add a layer of lasagna noodles and cover with the rest of the Parmesan and mozzarella. Tent the pan with foil. Place in the preheated oven and bake for about 40 minutes. Uncover and continue to bake for 10 minutes more to brown the cheese.
Step 8: Remove from the oven when done and allow the lasagna to cool for about 20 to 25 minutes.
Step 9: Before serving, garnish with some parsley. Enjoy!
