Lindsey's Lasagna Recipe is layers of noodles, three types of cheese, homemade pasta sauce with three types of ground meat, plus herb-seasoned ricotta. A melty, cheesy, meaty lasagna that will soon be your go-to comfort dish!
Brown meat, drain and add to sauce. Cook noodles until al dente. If you are using fresh noodles then lightly spray the bottom of your dish with olive oil. They will stick. I know this for a fact. Or spread it with a little sauce first!
Sauté vegetables. These are optional because they make the sauce a little bit more watery, which is why they are not in the version in my photos. I usually add these veggies and whatever else I have on hand because they make the cheese-filled dish feel healthier! See details in notes.
Mix basil & oregano with ricotta.
Assemble your lasagna in the following order in a 13 x 9 x 2 inch baking dish:
Noodles
Ricotta (spread this with the back of a spoon while keeping a finger on the noodles, so they don’t move around.)
Sauce with meat
Veggies
Mozzarella
Parmesan
Repeat this process until your lasagna reaches your desired height. Add a little extra cheese to the top layer. With flat noodles you can get ~6 layers in this dish but only ~3 with the ruffled kind.
Bake at 350° for ~ 45 or until the top browns and the sauce is bubbly. I suggest you let it cool at least 20 minutes before you cut it.
Notes
I have tried this lasagna with whole-wheat noodles and it was good but they definitely change the texture. I have also made it healthier by halving the cheese, but I would just rather eat less and have all the cheesy goodness! Optional: Chop ½ red pepper, ½ yellow pepper, ½ onion, and shredded carrots.