Lasagna Meat Cheese (Print Version)

Stacked pasta, hearty meat, smooth ricotta, and stretchy cheese—just the thing to make everyone want seconds.

# Ingredients:

→ Lasagna Base

01 - 9 sheets lasagna pasta (no-boil or regular work)

→ Cheese Layer

02 - 500 g ricotta or cottage cheese
03 - 1 egg
04 - 250 g shredded mozzarella
05 - 50 g grated parmesan

→ Meat Sauce

06 - 500 g ground pork or beef
07 - 1 tablespoon olive oil
08 - 1 onion, chopped up fine
09 - 2 garlic cloves, smashed and diced
10 - 700 ml jarred marinara
11 - 1 teaspoon oregano, dried
12 - 1/2 teaspoon dried basil
13 - Salt and black pepper — taste and adjust

# Steps:

01 - Once out of the oven, give it about 10 minutes so it settles and slices don’t fall apart. Spoon it out warm when ready.
02 - First, cover it with foil and let it bake for 25 minutes. Take off the foil and let it keep baking 10–15 minutes until you spot that lovely golden, bubbly top.
03 - Start with a thin swipe of the meat sauce in your 23×33 cm pan. Place 3 noodles over that, then put down a third of ricotta blend, some meaty sauce, and a layer of mozzarella. Do that twice more for three layers total. Spread whatever sauce is left, dust with parmesan to cap it off.
04 - Grab a bowl, beat the egg into the ricotta. Add a little salt and pepper and keep stirring till it’s all mixed and creamy.
05 - Stir in marinara, oregano, and basil with your meat. Let everything bubble together for about 5 to 7 minutes so the flavors mix nicely.
06 - Toss the pork or beef in your pan, sprinkle on some salt and pepper and cook till there’s barely any pink left. Pour off extra grease.
07 - Start by warming olive oil over medium heat. Toss in chopped onion and let it soften, about 3 minutes. Add garlic and stir for another minute.
08 - Get your oven heating to 180°C. If you’re using regular lasagna noodles, boil them in salted water per the directions, then drain and set aside while you prep the rest.

# Notes:

01 - No-boil pasta makes things quick, but add some extra sauce so they cook up soft.
02 - For a smoother, creamier feel, try swapping the ricotta out for béchamel.
03 - Chopped veggies or a handful of wilted spinach mixed in boost nutrition and taste.
04 - The flavors get even deeper after a night in the fridge; leftovers stay good for about three days.

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