Simple Meat Lasagna

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One its own “Meat Lasagna” doesn’t sound too exciting. This version is rather quick as its not a full on bolognese but rather bolognese in style. The tomato sauce is simmered with carrots and garlic. Along with a splash of red wine and a sprig of rosemary that gently infuses the sauce. The ground beef simmers in the sauce before it is layered into the lasagna pan. Using a mix of ricotta and mascarpone cheese ensures the middle is extra creamy and a bit luxurious. Fresh basil is roughly chopped and added to the mix along with some lemon zest. This helps cut through the richness of the meet and cheese, giving this heavy casserole just a little boost in flavor.

This dish will feed the family throughout the week. Leftovers make great lunches or quick meals in between activities. This dish also freezes well. Some of my favorite freezer friendly tupperware and casserole dishes are linked below! Add this hearty lasagna to your weeknight dinner rotation or save it for long cozy weekends!

Simple Meat Lasagna

ingredients

1lb lasagna noodles

1 tbsp olive oil

1/2 cup finely chopped carrots

3 garlic cloves, finely chopped

1 lb lean ground beef, crumbled

1/4 cup red wine

28 oz can of crushed tomatoes

1 tsp kosher salt

1/2 tsp black pepper

1 sprig fresh rosemary

Filling:

1 1/2 cups whole milk ricotta cheese

1/2 cup mascarpone cheese

1/4 cup shredded Parmesan cheese

1/4 cup chopped fresh basil

2 tsp lemon zest

1 tsp black pepper

1/4 tsp kosher salt

3/4 cup shredded whole milk mozzarella cheese

instructions

1. Preheat the oven to 375 degrees

2. Fill a large pot with water, add 2 tablespoons of kosher salt and bring to a boil. Add the lasagna noodles to the boiling water and cook until al dente, about 7-8 minutes. See package directed for timing. Drain the noodles and set aside. Pro tip: Separate the noodles and place them on a clean, dry kitchen towel to rest. That way they do not stick together as you prepare the rest of the dish and the noodles cool down.

3. In a large ceramic or saute pan, heat olive oil over a medium heat. Add the chopped carrots, let them saute for 5 minutes, until soft, then add the garlic, gently moving around the pan. Saute until fragrant, about 1 minute.

4. Add the ground beef to the pan, gently breaking up the meat as it cooks and browns. Once the meat browns about 6-7 minutes, add in the wine. Bring to a gentle simmer and add the tomato sauce.

5. Add the salt, and pepper to the pan, stir to incorporate. Then add the rosemary spring to the top, cover and let simmer for another 6 minutes.

6. Meanwhile prepare the filling. Add the ricotta cheese to a medium size bowl along with the mascarpone cheese. Mix well to combine.

7. Then add the Parmesan cheese, basil, lemon zest, salt and pepper. Fold in gently until well combined.

assembling the lasagna

8 . Remove meat sauce from heat.

9. Add about 1/4 cup of sauce to the bottom of a 9x13 baking dish. Then lay about 4 lasagna noodles to the bottom of the dish, slightly overlapping them.

10. Then add about half of the cheese mixture to the top of the noodles, gently spreading into one even layer with a rubber spatula or back of a spoon. Then add another 1/2 cup of meat sauce over top, using the backing of the spoon to spread as evenly as possible.

11. Add another layer of noodles over top, overlapping them once more. Repeat the process once more.

12. To the final layer, add the remaining meat sauce, spread into an even layer, then sprinkle the grated mozzarella cheese over top.

13. Cover with foil and place in the oven for about 15 minutes. After 15 minutes remove the foil and bake for another 10-12 minutes until the cheese over top becomes melted and slightly browned in spots.

14. Remove from oven and let cool for 5 minutes before slicing into it!

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