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
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Ingredients
- Meat Sauce
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1 pound
grass fed ground beef
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1 tablespoon
olive oil
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2
garlic cloves, minced
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2
28 oz cans crushed tomatoes (Cento)
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15 ounces
tomato sauce
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3 teaspoons
organic sugar
-
2 teaspoons
sea salt
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1 teaspoon
parsley
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1 teaspoon
basil
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1 teaspoon
oregano
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1/2 teaspoon
black pepper
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1 teaspoon
garlic powder
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1 teaspoon
Mrs. Dash Italian blend
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1 teaspoon
Weber roasted garlic & herb
-
package lasagna Noodles
-
12-16 ounces
shredded mozzarella cheese
- 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
Directions
- Meat Sauce
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Heat a large stock pot over medium heat, and add olive oil and ground beef breaking the meat apart with a wooden spoon.
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Cook until meat is done, then add garlic, tomatoes and spices.
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Bring to a boil, then reduce heat to a simmer while preparing other ingredients. Stir often.
- Ricotta Mixture
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Mix all ingredients together in a medium bowl until creamy.
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**Use a lasagna pan if you have one**
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Spread 1-2 cups sauce on bottom of the pan to cover it.
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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.
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Repeat two more times, and end with lasagna noodles, sauce, and cover the top with mozzarella cheese.
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Cover with foil and bake at 350*and bake 45 minutes.
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Remove foil and bake 10 more minutes.
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Turn oven to broil and bake 3 more minutes until cheese is brown and bubbly.
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Sprinkle fresh basil over the top.
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