CookPal AI
Chef John's Lasagna

Chef John's Lasagna

Cost $25, save $30

Source: Recommended by CookPal

  • 195 Min
  • 12 Servings
  • $25

INGREDIENTS

  • Meat

    • 🥩 1 ½ pounds lean ground beef
    • 🌭 1 pound bulk Italian sausage

  • Vegetables

    • 🍄 1 (8 ounce) package fresh mushrooms, coarsely chopped
    • 🌿 ¼ cup chopped fresh parsley

  • Dry Seasonings

    • 🧂 1 teaspoon salt
    • 🧂 ½ teaspoon freshly ground black pepper
    • ½ teaspoon Italian seasoning (Optional)
    • ¼ teaspoon red pepper flakes
    • 🧂 1 teaspoon salt (for filling)
    • 🧂 ¼ teaspoon freshly ground black pepper (for filling)
    • 1 pinch cayenne pepper, or to taste

  • Dairy

    • 🧀 2 pounds whole-milk ricotta cheese
    • 🧀 8 ounces fresh mozzarella cheese, diced
    • 🧀 4 ounces fresh mozzarella cheese, diced (for topping)
    • 🧀 ⅔ cup freshly grated Parmigiano-Reggiano cheese
    • 🧀 ½ cup freshly shredded Parmigiano-Reggiano cheese (for topping)
    • 🥚 2 large eggs

  • Pantry Staples

    • 🍅 6 cups prepared marinara sauce
    • 💧 ¼ cup water, or as needed (Optional)
    • 1 (16 ounce) package lasagna noodles

STEPS

1

Cook ground beef and sausage in a saucepan over medium heat until browned and crumbly, about 10 minutes. Add mushrooms, salt, black pepper, Italian seasoning, and pepper flakes. Cook until mushrooms release their juices and the pan is almost dry, 4 to 6 minutes.

2

Add marinara sauce to the meat mixture. Simmer on low heat until tender, about 2 hours. Add water if sauce becomes too thick. Skim fat and adjust seasoning. Turn off the heat.

3

Cook lasagna noodles in salted boiling water until just tender, about 8 minutes. Drain and rinse. Keep in cold water.

4

Prepare filling by whisking eggs, then mixing with ricotta, mozzarella, Parmigiano-Reggiano, parsley, salt, black pepper, and cayenne.

5

Preheat oven to 375°F (190°C) while assembling the lasagna layers in a 10x15-inch baking dish. Layer as follows: sauce, noodles, filling. Repeat. Add final sauce layer, noodles, and top with mozzarella and Parmigiano-Reggiano.

6

Cover with foil and bake on a baking sheet for 30 minutes. Remove foil and bake until golden and bubbly, 30 to 35 more minutes. Let sit for 20 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

730

Calories

  • 43
    Protein
  • 50
    Carbs
  • 39
    Fats

💡 Use whole-milk ricotta and fresh cheeses for best flavor.Allow the lasagna to rest for 20 minutes to maintain its structure when cutting.This recipe freezes well and can be reheated for meal prep.