Name: Meat Lasagna and Caesar Salad
Prep time: 35 min
Cook time: 50 min
Ingredients: 1/2 tsp Dried oregano; 4 oz Ricotta cheese; 1/2 tsp Garlic powder; 1/4 cup Parmesan cheese (grated); Salt and pepper (to taste); 8 oz Ground beef; 2 cups Marinara sauce (use more or less as needed); 6 Lasagna noodles (no-boil noodles use more or less as needed for layering depending on size of baking dish); 1/2 cup Mozzarella cheese (shredded (use as needed)); 1 slice Crusty bread (cut into cubes 1/4" thick); 1/2 TBSP Extra-virgin olive oil; 1 clove Garlic (minced); 1 tsp Dijon mustard; ½ tsp Worcestershire sauce; ½ tsp Lemon juice (fresh squeezed); ½ tsp Red wine vinegar; 1 TBSP Extra-virgin olive oil; ½ TBSP Parmesan cheese (grated plus more for topping); Salt (to taste); Black pepper (to taste); 2 cups Romaine lettuce (chopped); 24 oz Sparkling water (cold); 8 slices Lemon

Meat Lasagna and Caesar Salad

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Prep Time: 35

Cook Time: 50

Servings:

Calories: 1100kcal

Equipment

Loaf pan

Ingredients

Lasagna

1/2 tsp Dried oregano
4 oz Ricotta cheese
1/2 tsp Garlic powder
1/4 cup Parmesan cheese grated
Salt and pepper to taste
8 oz Ground beef
2 cups Marinara sauce use more or less as needed
6 Lasagna noodles no-boil noodles use more or less as needed for layering depending on size of baking dish
1/2 cup Mozzarella cheese shredded (use as needed)

Croutons

1 slice Crusty bread cut into cubes 1/4" thick
1/2 TBSP Extra-virgin olive oil

Caesar Salad

1 clove Garlic minced
1 tsp Dijon mustard
½ tsp Worcestershire sauce
½ tsp Lemon juice fresh squeezed
½ tsp Red wine vinegar
1 TBSP Extra-virgin olive oil
½ TBSP Parmesan cheese grated plus more for topping
Salt to taste
Black pepper to taste
2 cups Romaine lettuce chopped

Lemon Spritzer

24 oz Sparkling water cold
8 slices Lemon

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Preheat the oven to 375°F (190℃).
In a bowl, mix the oregano, ricotta, garlic powder, and parmesan, and season with salt and pepper.
Heat a skillet over medium heat. Brown the beef while crumbling it into smaller pieces until it is no longer pink. Season with salt and pepper to taste. Stir 2/3 of the marinara sauce with the beef until fully combined. Remove from the heat.
Ladle a thin layer of marinara sauce on the bottom of an 8x8 baking dish.
Place an even layer of no-boil lasagna noodles over the sauce (you may need to break the lasagna noodles to fit the dish properly).
Spread half of the ricotta mixture evenly over the noodles. Then spread a layer of meat sauce and 1/3 of the mozzarella. Repeat this process in another layer.
Finally, add a top layer of lasagna noodles and spread with marinara sauce and the remaining mozzarella. Cover with foil. Bake for about 40 - 50 minutes until fully cooked and bubbly. Let sit for 10 minutes before portioning.Optional: place under the broiler on low to brown the top if desired.
Make the croutons: Reduce oven temperature to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10-12 minutes). Then set aside.
In a small bowl, whisk together garlic, dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
Prepare the Caesar salad by tossing romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
Mix the sparkling water and lemon. Serve over ice if desired.
Serve the lasagna with extra sauce if desired, salad, and lemon sparkling water.

Nutrition