Baked Meat Lasagna with Nutmeg Ricotta
Beefy tomato sauce, creamy nutmeg ricotta, and melted mozzarella are layered with no-boil noodles and baked until golden and bubbly.
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 preferred
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ¾ tsp salt divided
- ¼ tsp black pepper
- 15 oz whole milk ricotta
- 1 large egg lightly beaten
- ¼ cup grated Parmesan
- ¼ tsp ground nutmeg
- 2 tbsp chopped fresh parsley
- 10 no-boil lasagna noodles
- 2 cup shredded mozzarella
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat. Cook the chopped onion about 4 minutes, until soft and translucent.
- Stir in the garlic for 30 seconds, then add the ground beef. Break it into small crumbles and cook 7 to 8 minutes, until browned, no longer pink, and 160 degrees F. Drain excess fat.
- Stir in the tomato paste, crushed tomatoes, oregano, basil, 1/2 teaspoon of the salt, and the pepper. Bring to a gentle bubble, reduce the heat, and simmer 10 minutes, stirring occasionally.
- Heat the oven to 375 degrees F. In a bowl, stir the ricotta, egg, Parmesan, nutmeg, parsley, and the remaining 1/4 teaspoon salt until smooth.
- Spread a thin layer of meat sauce over the bottom of a 9x13 inch baking dish. Add 3 noodles, one third of the ricotta mixture, and some mozzarella. Repeat the layers twice more with sauce, noodles, ricotta, and mozzarella, then finish with the last of the sauce and the remaining mozzarella.
- Cover the dish loosely with foil and bake 30 minutes.
- Remove the foil and bake another 10 to 15 minutes, until the top is golden and bubbly.
- Let the lasagna rest 10 minutes before slicing so the layers set.
Notes
Whole milk ricotta gives the creamiest layer. Regular noodles can be used if boiled until just al dente. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Nutrition values are an estimate.