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
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!
-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!