Ultimate Meat Lasagna
User Reviews
5.0
147 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 30 mins
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Servings
12 Servings
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Calories
562 kcal
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Course
Main Course
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Cuisine
Italian
Ultimate Meat Lasagna
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Ultimate Meat Lasagna with four cheeses, homemade marinara and a few chef tricks tastes like it's from your favorite Italian restaurant.
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Ingredients
- 2 pounds lean ground beef
- 2 teaspoons dried basil leaves
- 2 teaspoons dried oregano
- 1/2 teaspoon fennel seeds
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 6 cups marinara sauce
- 1/4 cup chopped fresh parsley
- 1 box lasagna noodles , (flat no boil noodles)
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon kosher salt
- 1/2 pound Provolone cheese , sliced
- 1/2 pound mozzarella cheese , sliced
- 1 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees.
- In a large pot, brown the beef in one large piece until it is browned on the bottom, 2-3 minutes, breaking apart the beef into slightly larger chunks.
- Cook until the beef is browned and add in the basil, oregano, 2 teaspoons Kosher salt, crushed red pepper flakes and fennel seeds.
- Stir until you start to smell the fennel seeds starting to toast then drain the fat. Add the marinara sauce and stir to combine.
- In your ricotta container, if you have space, add the egg and 1/2 teaspoon Kosher salt and mix well. (If you don't have room, use a small bowl)
- Add your no boil noodles to the meat sauce (you are not looking to cook them, just coat them in the sauce to ensure they don't get dry in the oven).
- Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking pan (use one with straight sides for easy assembly and for added height. If you are using a glass baking pan with curved sides it may not be large enough to fit this quantity).
- Add the dried no boil noodles in an even layer, for this pan it was 5 noodles per layer, four across and one broken in half lengthwise to go down the side of the pan.
- Add 1/3 of the provolone slices, and spread 1 1/2 cups of the meat sauce over them. Sprinkle 1/4 of the mozzarella and 1/4 of the parmesan then add 1/3 of the ricotta in spoonfuls dotting across the pan.
- Repeat with the same noodle/cheese/meat sauce process in layers. You should have 3 layers of filling.
- Finally, add a top layer of lasagna noodles and cover with remaining Parmesan and mozzarella. Cover with foil.
- Bake for 40 minutes, then remove foil and bake for an additional ten minutes to brown the cheese.
- Let cool for 20-25 minutes before serving.
- Garnish with parsley.
Nutrition Information
Show Details
Calories
562kcal
(28%)
Carbohydrates
38g
(13%)
Protein
37g
(74%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
120mg
(40%)
Sodium
1558mg
(65%)
Potassium
790mg
(23%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1222IU
(24%)
Vitamin C
10mg
(11%)
Calcium
441mg
(44%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 38g | 13% |
| Protein | 37g | 74% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 1558mg | 65% |
| Potassium | 790mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1222IU | 24% |
| Vitamin C | 10mg | 11% |
| Calcium | 441mg | 44% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
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