The Best Damn Lasagna on Earth!
Lasagna seems a simple enough idea until you try it. Honestly, it’s pretty involved. Expect to use practically every pan you own. Also plan on at least one hour of prep and one hour to cook. On the bright side, there is often leftovers, depending on how many you are feeding. Lasagna is kind of funny in that it’s one of those meals that actually tastes better reheated after a day in the fridge. The layers seem more defined and congealed, especially that pesky ricotta.
PREP TIME 1 MIN
COOK TIME 1 MIN
Ingredients
- 1/2 lb beef
- 1/2 lb pork
- 1 tbsp each: oregano, basil, rosemary (or 3 tbsp of an Italian blend of herbs)
- 1/2 yellow onion chopped
- 4 garlic cloves chopped, divided
- 9 lasagna noodles boiled al dente
- 2 cans of your favorite marinara sauce (roughly 48 oz)
- 1 16 oz container ricotta
- 4 tbsp pesto
- 1 egg
- 1/2 cup parmesan shredded
- 4-5 cups mozzarella shredded (or a blend of Italian white cheeses)
Instructions
- About an hour before cooking, spread out ricotta on a plate and place a couple paper towels over it to soak up some of the moisture.
- Preheat oven to 375.
- Prepare lasagna noodles according to package directions.
- In a skillet crumble and cook beef, pork, onion, herbs, and 2 diced garlic cloves.
- While beef is cooking, add 2 cans of marinara sauce to a large sauce pan and warm up.
- After beef and pork is cooked through add to marinara sauce, do not drain.
- Simmer until you are ready to assemble lasagna.
- In a bowl mix ricotta, egg, pesto, 2 diced garlic cloves, and parmesan cheese.
- Now it's time to layer your lasagna!
- In a 9x13 pan, spread a thin layer of sauce.
- Next lay out your first layer of noodles and cover with meat sauce.
- Add a generous layer of mozzarella.
- Then another layer of noodles topped with the ricotta blend.
- Sprinkle with more mozzerella.
- One more layer of noodles and add the rest of the sauce... and don't put the last cheese layer on yet! You heard me! You are going to cook the lasagna without the epic top cheese layer first!! Cover it with foil, cut a few vents and bake for 30 minutes.
- Take the pan out and remove the foil.
- Now put on that epic last layer of mozzerella cheese! I like to add a little garlic salt and parmesan to the top for extra flavor.
- Bake for another 20-30 minutes until cheese is browned and bubbly.
