Meat and Ricotta Lasagna


  • 2 eggs
  • 2 16oz ricotta containers
  • One and a half cups of parmigiano reggiano grated cheese
  • Sea Salt
  • Olive Oil
  • 3 pounds of beef
  • 1 container of 100% strained tomatoes (24oz) – Tip: Make sure the only ingredient is tomatoe
  • 1 chopped white onion
  • 1 finely chopped garlic clove
  • 1 16oz lasagna container – Tip: We use organically grown durum wheat lasagna


  1. Add 1 tablespoon of olive oil to a saucepan that is on medium heat
  2. Once the oil is hot, add the finely chopped garlic and your chopped onion to the pan, mix and cook until golden brown
  3. Add your beef to the onion and garlic pan
  4. Salt to taste
  5. Mix all of the ingredients in the pan together and cook until the meat is almost cooked
  6. Add the container of tomato sauce to the pan with the mean
  7. Cook for 5 more minutes (until the meat is cooked)
  8. For the Ricotta, mix in one bowl the 2 ricotta containers, 2 eggs, one teaspoon of sea salt, and one cup of cheddar cheese
  9. In a pot, add water (5 quarts per pound of pasta), one teaspoon of sea salt, on tablespoon of oil (to prevent the lasagna from sticking) and add pasta once the water is boiling
  10. Remove the lasagna from the pot once you reach your desired tenderness (usually after 9 to 11 minutes of boiling)
  11. Assemble your lasagna in a deep dish pan (oven safe)
  12. Start with the meat sauce, then a layer of lasagna (three sheets of lasagna a layer), then a layer of ricotta, then a layer of pasta, then a layer of meat sauce, a layer of lasagna, continue layering. You will finish off with a layer of meat sauce topped with your half cup of cheddar cheese.
  13. Bake covered at 375 for 40 to 50 minutes (or until bubbly)


I'm a lover of cooking, reading, ceramics, and travel.