Classic Lasagna

By • February 24, 2018 0 Comments

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Author Notes: Made from scratch, authentic lasagna using homemade meat sauce made with grass fed ground beef, and layered with pasta, ricotta cheese blend, and mozzarella.Dash of Amy


Serves 8-10

Meat Sauce

  • 1 pound grass fed ground beef
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 28 oz cans crushed tomatoes (Cento)
  • 15 ounces tomato sauce
  • 3 teaspoons organic sugar
  • 2 teaspoons sea salt
  • 1 teaspoon parsley
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Mrs. Dash Italian blend
  • 1 teaspoon Weber roasted garlic & herb
  • package lasagna Noodles
  • 12-16 ounces shredded mozzarella cheese
  1. Heat a large stock pot over medium heat, and add olive oil and ground beef breaking the meat apart with a wooden spoon.
  2. Cook until meat is done, then add garlic, tomatoes and spices.
  3. Bring to a boil, then reduce heat to a simmer while preparing other ingredients. Stir often.

Ricotta Mixture

  • 15 ounces whole milk ricotta cheese (Polly-O)
  • 1/2 cup Parmesan cheese
  • 1 egg
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon parsley
  1. Mix all ingredients together in a medium bowl until creamy.
  2. **Use a lasagna pan if you have one**
  3. Spread 1-2 cups sauce on bottom of the pan to cover it.
  4. Top with 3 lasagna noodles lined up horizontally, then 1/3 of the ricotta mixture, 1/2 cup shredded mozzarella cheese, then more sauce to cover.
  5. Repeat two more times, and end with lasagna noodles, sauce, and cover the top with mozzarella cheese.
  6. Cover with foil and bake at 350*and bake 45 minutes.
  7. Remove foil and bake 10 more minutes.
  8. Turn oven to broil and bake 3 more minutes until cheese is brown and bubbly.
  9. Sprinkle fresh basil over the top.

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