Cheesy Meat Lasagna

Warm and gooey lasagna. Need I say more?  This recipe is simple and easy to whip up. The beauty of lasagna is you can prepare it early in the day, and either stick it in the freezer for a later date, or bake it up later that day. Serves 6-8 graciously. 

  • 2 lbs ground beef
  • 1/2 cup diced onion
  • 3 cloves garlic diced
  • Salt, pepper, garlic powder, red pepper flakes, basil, oregano to taste
  • 4 cups marinara sauce (jarred or homemade)
  • 1 cup beef broth
  • Lasagna noodles
  • 24 oz container of ricotta or cottage cheese
  • 1 egg
  • 1 1/2 cup Parmesan cheese
  • 1 1/2 cup mozzarella cheese
  • Salt, pepper, freshly chopped basil
  1. Preheat oven to 375•.
  2. Brown meat in large skillet pan, add seasonings. Once browned drain meat of excess fat. Return to pan and add onions, and garlic. Sauté 2 minutes.
  3. Add marinara and beef broth. Let simmer 15 minutes on low heat with the lid tilted.
  4. While this simmers fill a large stock pot with water and bring to a boil. Add salt and olive oil and boil noodles in batches of 5-6 noodles at a time for about 4-5 minutes per batch.
  5. In a mixing bowl combine ricotta cheese, ( I used cottage cheese, because honestly I always forget to buy ricotta, and both work great) egg, 3/4 cup Parmesan, 3/4 cup mozzarella, salt, pepper and basil. 
  6. Now it is time to layer. First grease your baking dish and put a thin layer of meat sauce. 
  7. Next layer is the noodles followed by more meat sauce, then cheese mixture and continue that sequence until the final layer. The final layer is noodles, meat sauce, 3/4 cup Parmesan cheese, and 3/4 cup mozzarella cheese. 
  8. Cover with aluminum foil and bake for 40 minutes. Uncover lasagna and turn the broiler on, keep a watchful eye on it and broil until it reaches your yummy consistency of bubbly browned goodness. 
  9. Now comes the hard part, waiting 15 minutes before you cut into and serve it. Try to be patient!  Your tongue will thank you, and your lasagna will stay together better. 
  10. Serve with crusty bread, a side salad, and a nice glass of red wine, and enjoy. december2016-073


  1. This looks amazing Amanda. I need to figure out a way to make this dairy-free, and still taste good. Any suggestions?


    1. Of course I had to make a separate batch for Isabella. I made it exactly the same way and just substituted anything with dairy with her Daiya cheese. So whatever brand floats your boat use that. It cooks exactly the same way.


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