Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 12 lasagna noodles and cook until just al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain and rinse under cold water to stop cooking. Lay noodles flat on a clean kitchen towel or parchment paper to dry slightly.
- Heat olive oil in a large skillet over medium heat. Add 2 cups of ground beef or turkey, seasoning with salt and pepper. Cook until browned and cooked through, breaking it up as it cooks. Drain any excess fat if necessary. Pour in 4 cups of marinara sauce and stir to combine. Let simmer gently for 10 minutes to marry the flavors.
- In a mixing bowl, combine 2 cups ricotta cheese, 2 tablespoons chopped fresh basil, 2 tablespoons chopped parsley, and half of the Parmesan cheese (½ cup). Add salt and pepper to taste. Fold in ½ cup shredded mozzarella and ½ cup shredded provolone for extra creaminess. Finally, crumble in the goat cheese. Mix well to create the cheese layer.
- Preheat your oven to 375°F (190°C). Spread a thin layer of the meat sauce on the bottom of your 9x13 inch baking dish. Lay 4 lasagna noodles in a single layer over the sauce. Spread one-third of the herbed ricotta mixture evenly over the noodles. Spoon one-third of the meat sauce on top, followed by a sprinkle of the remaining mozzarella, provolone, and Parmesan cheeses. Repeat these layers two more times, ending with cheese on top.
- Cover the lasagna tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden brown. Let the lasagna rest for at least 15 minutes before slicing to allow the layers to set.
Nutrition
Notes
You can use whole wheat or gluten-free noodles to meet dietary needs. Swap ground turkey for beef to lower saturated fat. Assemble the lasagna a day ahead and refrigerate; add extra baking time when you cook it. If the top browns too fast during baking, cover it loosely with foil. Store leftovers refrigerated for up to 4 days or freeze for up to 3 months.