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  • Writer's picturehungryhungryhayden


"real G's move in silence like lasagna." -Lil Wayne


Pasta sheets, cooked really al dente - If you deem dried lasagna noodles too hard to work with, do what I do, and use frozen pasta sheets.

Marinara sauce - if you make your own, good for you. I’m partial to GFS’s marinara line, but you can use your favorite canned/jarred marinara. You’ll need a lot, because the pasta absorbs a lot as it bakes

Low Moisture Mozzarella- don’t be afraid to splurge for the good stuff here

Parmigiano Reggiano- the undisputed king of Italian Cheeses

Ricotta- the more fat, the merrier

Italian seasoning- any store bought pre-mix works.

1 or 2 eggs- to help bind the ricotta

Optional: Ground Italian sausage or beef- brown it first. brings some protein and makes the lasagna feel more wholesome.


1. Cook pasta until the center is just barely hydrated. It needs to be really al dente, like still white. Alternately, defrost the frozen pasta sheets

2. Mix ricotta, some parm (save some for garnish), Italian seasoning, salt, and pepper. Once it tastes good, add egg.

3. In a well greased deep pan (4in or more), coat the bottom of the pan with marinara. Add 2 layers of noodles for structural integrity.

4. Spread a thin lay of ricotta mix evenly on top of the first layer of pasta.

5. Add another layer of noodles, and top that with enough marinara to cover and a sprinkling of cooked ground sausage/beef. Top with another layer of noodles.

6. Repeat steps 4&5 until you reach the top of the pan. Make sure to finish with a layer of noodles and marinara.

7. Cover the top with aluminum foil and bake at 350F until the pasta is cooked and it reaches an internal temp of 160F

8. Pull out of the oven, uncover, and top with a generous amount of low moisture mozzarella. Broil until golden brown and delicious.


1. Hearty Vegetarian- Use diced caramelized mushrooms in place of ground beef

2. Vegetable Lasagna- replace the marinara with béchamel, mornay, or alfredo sauce. Replace ground beef/sausage with seared riced cauliflower and/or broccoli, and shredded carrots.

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