Layers of tender pasta, rich meat sauce, and creamy ricotta cheese, all baked together under a blanket of bubbly, golden-brown mozzarella. This classic Italian-American comfort food is perfect for family dinners and special occasions.
Prep30 min
Cook125 min
Servings8
Serving size: 1 slice
965cal
67gprotein
46gcarbs
60g
Ingredients
2 tbsp Olive Oil
1 lb Ground Beef (80/20 lean to fat ratio recommended)
1 lb Ground Pork
1 large Yellow Onion (finely chopped)
5 cloves Garlic (minced)
56 oz Crushed Tomatoes (two 28-ounce cans)
6 oz Tomato Paste
0.5 cup Dry Red Wine (optional, like Merlot or Chianti)
Crispy, buttery slices of baguette slathered with a rich garlic and herb spread, baked until golden brown. The perfect irresistible side for pasta, soups, or any Italian-American meal.
A crisp, refreshing mix of romaine, juicy tomatoes, cool cucumber, and crunchy croutons, all tossed in a creamy ranch dressing. The perfect simple salad to accompany any main course.
Cheesy, soul-satisfying lasagna with garlic bread – the ultimate comfort food dinner!
This american dish is perfect for dinner. With 1534.49 calories and 79.26g of protein per serving, it's a nutritious choice for your meal plan.
fat
Dried Basil
0.5 tsp Red Pepper Flakes
1 tsp Granulated Sugar
2 tsp Salt (divided: 1.5 tsp for sauce, 0.5 tsp for filling)
0.75 tsp Black Pepper (divided: 0.5 tsp for sauce, 0.25 tsp for filling)
32 oz Whole Milk Ricotta Cheese
1 pcs Large Egg (lightly beaten)
1.5 cup Parmesan Cheese (freshly grated, divided)
0.25 cup Fresh Parsley (chopped, plus more for garnish)
1 lb Lasagna Noodles (about 12-15 sheets)
1 lb Low-Moisture Mozzarella Cheese (shredded)
Instructions
1
Prepare the Meat Sauce (Ragu)
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 5-6 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef and ground pork. Cook, breaking up the meat with a spoon, until browned, about 8-10 minutes. Drain off any excess fat.
Stir in the tomato paste and cook for 1 minute to deepen the flavor. If using, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Add the crushed tomatoes, dried oregano, basil, red pepper flakes, sugar, 1.5 tsp salt, and 0.5 tsp black pepper. Stir everything together until well combined.
Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 1 hour (up to 3 hours for a richer flavor), stirring occasionally to prevent sticking.
2
Cook Noodles and Prepare Cheese Filling
While the sauce simmers, bring a large pot of water to a boil. Add 1 tbsp of salt, then cook the lasagna noodles according to package directions until al dente. Do not overcook.
Drain the noodles and rinse with cold water to stop the cooking process. Lay them flat on oiled baking sheets or parchment paper to prevent them from sticking together.
In a medium bowl, mix together the ricotta cheese, beaten egg, 1 cup of the parmesan cheese, chopped parsley, 0.5 tsp salt, and 0.25 tsp black pepper until well combined.
3
Assemble the Lasagna
Preheat your oven to 375°F (190°C).
Spread about 1.5 cups of meat sauce on the bottom of a 9x13 inch baking dish. This prevents the pasta from sticking.
Arrange a single layer of cooked noodles over the sauce, slightly overlapping them.
Spread half of the ricotta cheese mixture evenly over the noodles.
Sprinkle with about 1/3 of the shredded mozzarella cheese.
Spoon another 1.5-2 cups of meat sauce over the mozzarella.
Repeat the layers once more: noodles, the remaining ricotta mixture, another 1/3 of the mozzarella, and more meat sauce.
Place the final layer of noodles on top. Cover completely with the remaining meat sauce. Sprinkle with the remaining mozzarella and the final 0.5 cup of parmesan cheese.
4
Bake the Lasagna
Place the baking dish on a foil-lined baking sheet to catch any potential drips.
Cover the baking dish tightly with aluminum foil.
Bake for 25 minutes.
Carefully remove the foil and bake for another 20-25 minutes, or until the top is golden brown and the sauce is bubbly around the edges.
5
Rest and Serve
Remove the lasagna from the oven and let it rest on a wire rack for at least 15-20 minutes before slicing. This crucial step allows the layers to set, ensuring clean slices.
Garnish with fresh parsley before slicing and serving.
334cal
8gprotein
35gcarbs
18gfat
Ingredients
1 loaf Baguette (About 16-18 inches long)
0.5 cup Unsalted Butter (Softened to room temperature)
5 cloves Garlic (Freshly minced)
2 tbsp Fresh Parsley (Finely chopped)
0.25 cup Grated Parmesan Cheese (Optional, for extra flavor)
0.5 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Prepare Oven and Bread
Preheat your oven to 400°F (200°C).
Using a serrated knife, slice the baguette into 1-inch thick slices. You can slice all the way through for individual pieces or only 3/4 of the way through for a pull-apart loaf.
2
Create the Garlic Butter Spread
In a medium bowl, add the softened unsalted butter, freshly minced garlic, chopped fresh parsley, salt, and freshly ground black pepper.
If using, stir in the grated Parmesan cheese.
Mix with a fork or spatula until all ingredients are thoroughly combined into a smooth, creamy paste.
3
Assemble the Garlic Bread
Place the bread slices on a large baking sheet, arranging them in a single layer.
Generously spread the garlic butter mixture evenly over one side of each slice of bread. If making a pull-apart loaf, spread the butter between each cut.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 10-12 minutes, or until the butter is melted and bubbly, and the edges of the bread are golden brown and crispy.
For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
5
Serve Warm
Remove the garlic bread from the oven.
Let it cool for a minute or two before serving. Garnish with a little extra fresh parsley if desired.
1 large head Romaine Lettuce (Washed, dried, and chopped)
1 cup Cherry Tomatoes (Halved)
1 medium Cucumber (Peeled and sliced)
1 medium Carrot (Shredded)
0.25 small Red Onion (Thinly sliced)
1 cup Croutons (Use your favorite store-bought or homemade)
0.5 cup Ranch Dressing (Or more, to taste)
Instructions
1
Prepare the Vegetables (10 minutes)
Thoroughly wash the romaine lettuce leaves. Dry them completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
Chop the dried lettuce into bite-sized pieces and place in a large salad bowl.
Wash and halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion.
Add all prepared vegetables to the bowl with the lettuce.
2
Combine the Salad Base (2 minutes)
Gently toss the chopped lettuce, tomatoes, cucumber, carrot, and red onion together in the bowl.
Ensure all the vegetables are evenly distributed. At this point, you can cover and refrigerate the salad for up to 4 hours if preparing ahead.
3
Dress and Serve (3 minutes)
Just before you are ready to serve, add the croutons to the salad bowl.
Drizzle the ranch dressing over the salad.
Toss gently until all ingredients are lightly and evenly coated.
Serve immediately to maintain the crispness of the lettuce and the crunch of the croutons.
