Meat Lasagna

Prep Time 25

Cook Time 50

Servings

Calories 865kcal

Equipment

8x8 baking dish

Ingredients

Lasagna

1 tsp Dried oregano
1 cup Ricotta cheese
1/2 tsp Garlic powder
2 TBSP Parmesan cheese grated
10 oz Ground beef
3 cups Marinara sauce use as needed
9 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)

Seasoning

Salt
Black pepper

Salad

2 cups Romaine lettuce chopped
8 Grape tomatoes halved
1/2 cup Cucumber sliced into half circles
2 tbsp Carrots shredded

Vinaigrette

3 tsp Extra-virgin olive oil
1 cloves Garlic grated
1/4 tsp Dijon mustard
1 tsp Red wine vinegar

Garlic Cheese Bread

2 slices Crusty bread
2 tsp Butter
2 cloves Garlic minced
1/3 cup Asiago cheese shredded

Lemon Water

24 oz Water
8 slices Lemon
2 tsp Sugar to taste

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
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.
Finish the lasagna: Remove foil and bake for an additional 5 to 10 minutes or place under the oven broiler to brown the cheese.
Arrange the salad ingredients in a bowl.
In a bowl whisk together all the ingredients for the vinaigrette until fully combined.
Preheat the broiler on low.
Toast the bread. Then spread with butter, garlic, and cheese. Broil until the cheese is melted.
Finish the salad: Dress the salad.
Mix together the water and lemon. Add a touch of sugar to taste. Serve over ice if desired.
Portion the lasagna and serve with salad, garlic cheese bread, and lemon water.

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