top of page
  • Writer's pictureSummer Winter Mom

Lasagna! My go-to dinner when I want to impress...

The title says it all! This recipe is simple and can impress just about anyone - it has never let me down when hosting a dinner party, even on short notice! Yes, even our vegetarian or gluten-free friends! There are many options to easily switch it up if you choose. Enjoy!


12 lasagna noodles (can sub for gluten-free if you prefer)

4 cups shredded mozzarella cheese - divided

1/2 cup shredded parmesan cheese - divided

Tomato Sauce

1 pound lean ground beef (or finely chopped broccoli if vegetarian, or even dice-chopped cooked chicken if you prefer lighter meat)

1 onion diced

2 cloves garlic minced

24 oz pasta sauce

2 tablespoons tomato paste

1 teaspoon Italian seasoning

Cheese Layer

2 cups ricotta cheese

1/4 cup chopped fresh parsley

1 egg beaten


1. Heat oven to 350°F. Cook pasta al dente according to package directions. Set aside.

2. Brown beef, onion and garlic over medium high heat until no pink remains. Drain any fat. (If using broccoli, wash and chop before mixing with sauce).

3. Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.

4. Combine 1-1/2 cups mozzarella, ricotta, 1/4 cup parmesan cheese, parsley and egg.

5. Add 1 cup meat sauce to a 9x13 pan. Top with 3 lasagna noodles. Layer with 1/3 of the cheese mixture and 1 cup of meat sauce. Repeat finishing with noodles topped with sauce.

6. Cover with foil and bake 45 minutes. Uncover, add remaining mozzarella and parmesan cheese, bake an additional 15 minutes or until top is browned and bubbly. Broil 2-3 minutes if desired.

Bon Appétit!


bottom of page