Lasagna Recipes
Layered, bubbling lasagna — classic Bolognese, creamy white, meat-free, and skillet versions for any weeknight.
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A delicious lasagna recipe from the Pepper community.
Matthew BoundsIngredients
- 1/3 cup Grated Parmesan
- 1 cup Ricotta
- 📏❤️ Black Pepper (for ricotta mix)
- Ground beef
- Olive oil
- 📏❤️ Garlic powder
- 📏❤️ Onion powder
- 📏❤️ Paprika
- 1 1/2 tsp Italian Seasoning
- 1/2 tsp Oregano
- 1/2 tsp Pepper (for ground beef)
- 1/2 tsp Salt
- 24 oz Marinara Sauce
- 4-5 cups Chicken Broth
- 6 sheets (or more) Uncooked Lasagna Sheets
- 📏❤️ Parsley
- 📏❤️ Basil
- 1/3 cup Shredded Mozzarella Cheese
Instructions
- 1First combine grated parmesan, ricotta, and black pepper.
- 2Then cook ground beef in a pot with olive oil, garlic powder, onion powder, paprika italian seasoning, oregano, pepper, and salt.
- 3Mix in mariana sauce and 4-5 cups of chicken broth (start with 4).
- 4Then break part lasagna sheets and add to the pot. Cook for 8-10 minutes or until it’s in your preferred state.
- 5Stir in parsley, basil, and mozzarella.
- 6Top it with the parmesan ricotta mix, more mozzarella, more parsley and basil.
- 7Serve and enjoy!!
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Open in Pepper →Why Lasagna Is the Best Make-Ahead Dinner You Can Build
Lasagna is a layering exercise that rewards patience. Sauce, noodles, ricotta, cheese, repeat. Build it tonight, bake it tomorrow, eat it for three more days.
No-boil noodles work — but they need extra sauce to hydrate. Skimp on liquid and the corners come out crunchy.
Rest the finished lasagna for at least 15 minutes before slicing. Cut too early and every layer slides into a puddle on the plate.
Quick Tips
- 1
Salt the sauce well
Lasagna is mostly sauce by volume. Under-seasoned sauce means under-seasoned lasagna — taste before assembling.
- 2
Use no-boil with extra sauce
Skip the noodle-boiling step but add an extra ladle of sauce to each layer so the noodles can hydrate as it bakes.
- 3
Cover for the first half
Foil keeps moisture in and prevents the top from burning. Remove for the last 15 minutes for a golden, bubbling cheese crust.
- 4
Let it rest
Cutting hot lasagna gets you a sloppy slice. 15-20 minutes of rest lets the layers set so you get clean, restaurant-perfect pieces.
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