Layers of tender pasta, a rich and savory beef sauce, creamy ricotta, and melted mozzarella cheese, all baked to golden, bubbly perfection. This classic Italian-American casserole is the ultimate comfort food for a family dinner or special occasion.
Prep30 min
Cook85 min
Servings8
Serving size: 1 slice
831cal
61gprotein
40gcarbs
50g
Ingredients
2 tbsp Olive Oil
1 large Yellow Onion (finely chopped)
4 clove Garlic (minced)
1.5 lb Ground Beef (85% lean recommended)
28 oz Crushed Tomatoes
2 tbsp Tomato Paste
0.5 cup Water
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Granulated Sugar (optional, to balance acidity)
A crisp and refreshing mix of classic garden vegetables tossed in a zesty homemade vinaigrette. This simple, vibrant salad is the perfect side for any meal, ready in minutes.
Soft, chewy knots of pizza dough are baked to golden-brown perfection, then generously tossed in a warm bath of garlic-infused butter, fresh parsley, and salty Parmesan cheese. An irresistible and classic Italian-American appetizer or side dish perfect for any pasta night or gathering.
This italian_american dish is perfect for dinner. With 1578.22 calories and 77.96g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Red Pepper Flakes
2 tsp Salt (divided)
0.75 tsp Black Pepper (freshly ground, divided)
32 oz Whole Milk Ricotta Cheese
1 cup Parmesan Cheese (grated, divided)
1 pc Large Egg (lightly beaten)
0.25 cup Fresh Parsley (chopped, plus more for garnish)
12 sheet No-Boil Lasagna Noodles
16 oz Low-Moisture Mozzarella Cheese (shredded)
Instructions
1
Prepare the Meat Sauce
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Add the ground beef to the pot. Break it apart with a wooden spoon and cook for 6-8 minutes until fully browned. Drain off any excess grease.
Stir in the crushed tomatoes, tomato paste, water, dried oregano, dried basil, sugar (if using), red pepper flakes, 1.5 tsp of salt, and 0.5 tsp of black pepper.
Bring the sauce to a simmer, then reduce the heat to low. Cover and let it gently simmer for at least 45 minutes, or up to 90 minutes for a richer flavor, stirring occasionally.
2
Prepare the Ricotta Filling
While the sauce simmers, prepare the cheese filling. In a medium bowl, combine the whole milk ricotta cheese, 0.5 cup of the grated Parmesan cheese, the lightly beaten egg, and the chopped fresh parsley.
Season with the remaining 0.5 tsp of salt and 0.25 tsp of black pepper.
Mix until all ingredients are well combined and the mixture is smooth. Set aside.
3
Assemble the Lasagna
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Spread a thin layer of meat sauce (about 1.5 cups) on the bottom of the baking dish. This prevents the noodles from sticking.
Arrange a single layer of no-boil lasagna noodles over the sauce. You may need to break a noodle to fit the dish.
Spread half of the ricotta mixture evenly over the noodles.
Top with about one-third of the shredded mozzarella cheese.
Repeat the layers: another layer of meat sauce, noodles, the remaining ricotta mixture, and another third of the mozzarella.
Finish with a final layer of noodles, the remaining meat sauce, the rest of the mozzarella, and the remaining 0.5 cup of Parmesan cheese.
4
Bake and Rest
Lightly grease a sheet of aluminum foil and cover the baking dish tightly.
Bake for 25 minutes. Carefully remove the foil and continue to bake for another 15-20 minutes, until the top is golden brown and the sauce is bubbling around the edges.
Remove the lasagna from the oven. Let it rest on a wire rack for at least 15 minutes before slicing. This step is crucial for the layers to set.
Garnish with additional fresh parsley before slicing and serving.
Prepare the salad vegetables. Wash and chop the romaine lettuce. Halve the cherry tomatoes, slice the cucumber and red onion, and chop the bell pepper. Shred the carrot. Place all prepared vegetables in a large salad bowl.
2
Make the vinaigrette dressing. In a small bowl or a jar with a lid, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, sugar, salt, and black pepper. Whisk vigorously or seal the jar and shake well until the dressing is emulsified and well combined.
3
Toss and serve the salad. Just before serving, pour about half of the dressing over the vegetables and toss gently to coat. Add more dressing as needed to your preference. Top with croutons and serve immediately.
1 lb Pizza Dough (Store-bought or homemade, brought to room temperature)
6 tbsp Unsalted Butter
5 cloves Garlic (Finely minced)
0.25 cup Fresh Parsley (Finely chopped)
0.25 cup Grated Parmesan Cheese
1 tbsp Olive Oil (For brushing)
0.5 tsp Salt
0.25 tsp Red Pepper Flakes (Optional, for garnish)
Instructions
1
Prepare Oven and Dough
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
On a lightly floured surface, gently stretch or roll the room-temperature pizza dough into a rectangle approximately 12x8 inches.
2
Cut and Shape the Knots
Using a pizza cutter or a sharp knife, cut the dough lengthwise into 16 strips, each about 3/4 to 1-inch wide.
Take one strip of dough and tie it into a simple, single knot. Gently tuck the ends underneath the knot to secure it.
3
Arrange and Bake
Place the shaped knots on the prepared baking sheet, leaving about 1-2 inches of space between each one to allow for expansion.
Lightly brush the tops of the knots with olive oil.
Bake for 12-15 minutes, or until they are puffed up and a beautiful golden brown on top.
4
Prepare the Garlic Butter Topping
While the knots are baking, melt the unsalted butter in a small saucepan over medium-low heat.
Add the minced garlic and cook for about 60-90 seconds, stirring constantly, until it becomes fragrant. Be careful not to let the garlic brown or burn.
Remove the saucepan from the heat and stir in the chopped fresh parsley and salt.
5
Toss and Serve
As soon as the knots are finished baking, immediately transfer the hot knots to a large mixing bowl.
Pour the warm garlic butter mixture over the knots. Add the grated Parmesan cheese and optional red pepper flakes.
Gently toss everything together until the knots are evenly and generously coated.
Serve immediately while warm for the best texture and flavor.
