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Weeknight Lasagna

This non-authentic lasagna is a quicker weeknight version of the real deal. There are dairy free and gluten free options to make this good for everyone
Course: Main Course
Cuisine: American, Italian
Keyword: Dairy Free, Gluten Free, Lasagna

Ingredients

  • 1 lb ground beef see note
  • 1 lb spicy Italian sausage see note
  • 32 oz marinara or tomato sauce
  • 1 box no-boil oven ready lasagna sheets gluten free or wheat work
  • 15 oz whole milk ricotta for dairy free, see note
  • 1/2 cup shredded mozzarella dairy or dairy-free
  • 1/2 cup parmesan cheese dairy or dairy-free
  • 1 egg
  • Optional: sauteed zucchini, onion, spinach, mushrooms, etc.

Instructions

  • Preheat your oven to 350 F.
  • Brown both meats in a large deep skillet on the stove at medium heat. Add a little salt if desired.
  • Add in your optional diced veggies here. Cook down until soft.
  • Stir in marinara and mix well. Turn heat to low.
  • Mix your egg and ricotta together in a bowl. Set aside.
  • Spread some of your meat sauce out onto the dish you are using, covering the bottom.
  • Place uncooked lasagna noodles down in one layer, covering the meat sauce.
  • Spread half of the ricotta mixture out over the noodles. Top with a little more meat sauce.
  • Add another layer of noodles, followed by another layer of ricotta, and another layer of meat sauce. Continue this pattern until you’ve used everything up. I made thin layers and got 3 full layers, ending with meat sauce.
  • Sprinkle the mozzarella and Parmesan over the top of the lasagna dish.
  • Cover with aluminum foil and bake in the oven for 45 minutes. Remove the aluminum and bake another 10-15 minutes. Let rest for at least 30 minutes before serving.

Notes

To make this dish vegetarian, skip the meat and use 2 cups cooked lentils instead.
To make this dish dairy free, use cashew ricotta. I got this recipe from my co-worker Abby!
Ingredients:
-2 cups cashews
-1/2 cup almond milk
-Juice of half a lemon
-Salt & pepper
Flash boil the cashews in 2 cups of water for about 20 minutes - until water is nearly gone. Strain and add cashews and remaining ingredients to a high powered blender or food processor. Process until a creamy consistency forms. Use this in place of whole milk ricotta in your lasagna!