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𝙇𝞪𝙨𝞪𝙜𝞰𝞪


) Ground beef – Use 80/20 beef (20% fat content) for a juicier lasagna

) Onion – Use yellow onion, or sweet onion works well

) Garlic cloves – You can add more if you love garlic

) Red wine (or beef broth) – This amps up the flavor of your sauce (avoid using cooking wine).

) Marinara sauce – You can use homemade marinara or store-bought.

) Dried thyme – Italian seasoning, basil, or oregano can be substituted

) Sugar – balances the acidity of the tomatoes

) Parsley – flat-leaf or curly parsley works well

) Lasagna noodles – They’ll continue to soften as the lasagna bakes.

) Cottage cheese – Adds great texture and moisture

) Ricotta cheese – You can use low-fat or part-skim ricotta

) Mozzarella cheese – An Italian cheese blend works, but mozzarella is definitely the classic choice

) Egg – Helps hold the cheese layer together


𝘾𝞱𝞱𝞳𝙞𝞰𝙜


1) Brown the beef – Add oil to a deep pan and sautee onion and beef until browned, 5 minutes then add garlic and stir another minute.

2) Finish the sauce – Pour in 1/4 cup of wine and stir until almost evaporated. Add marinara, salt, pepper, thyme, sugar, and parsley; bring to a simmer, then cover and cook 5 minutes.

3) Make the cheese filling – Combine all of the cheese sauce ingredients and 1 cup of mozzarella in a mixing bowl (reserve the rest for later).

4) Prep – Preheat your oven to 375ºF and cook the lasagna noodles in a pot of well-salted water until al dente.

5) Assemble – Spread 1/2 cup of the meat sauce on the bottom of a 9×13-inch casserole dish. Add 3 noodles, followed by 1/3 of the meat sauce, 1 cup of mozzarella, and half of the ricotta mixture. Repeat, then for the top layer, add 3 noodles, 1/3 of the meat sauce, and the remaining mozzarella.

6) Bake – Cover with foil and bake at 375˚F for 45 minutes, then remove the foil and broil for 3 to 5 minutes, or until the cheese is lightly browned.

7) Rest – Let the lasagna rest for about 30 minutes before cutting and serving.

8) Enjoy- dm me a pic and lmk if you like it 💛