Meat Lasagna

Prep Time 35

Cook Time 50

Servings

Calories 1395kcal

Ingredients

Croutons

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

Seasoning

Salt
Black pepper

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
2 cups Romaine lettuce chopped

Lasagna

1 tsp Dried oregano
1 cup Ricotta cheese
1/2 tsp Garlic powder
2 TBSP Parmesan cheese grated
8 oz Ground beef
3 cups Marinara Sauce use as needed
6 Lasagna noodles no-boil noodles, use more or less as needed for layering depending on size of baking dish
1.5 - 2 cups Mozzarella cheese shredded (use as needed)

Lemon Sparkling Water

24 oz Sparkling water cold
1 Lemon sliced

US Customary - Metric

Instructions

Preheat the oven 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.Preheat the oven to 375°F (191°C).
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 inch baking dish or appropriately sized baking dish (the size of the baking dish should make sense according to the number of portions you are making).
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 a layer of 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 30 - 40 minutes until fully cooked and bubbly.
Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
Finish the lasagna: Remove foil and bake for an additional 5 to 10 minutes or place under the oven broiler to brown the cheese.
Mix together the sparkling water and lemon. Serve over ice if desired.
Portion the lasagna and serve with Caesar salad and sparkling water with lemon.

Notes

Notes
Pro Tips: This is a great meal to batch cook; make sure to use an appropriately sized baking dish for the amount you are making so the lasagna is layered properly.

Nutrition