a slice of lasagna on a white plate
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5 from 1 vote


Course Main Course
Cuisine Italian
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Author Jessica


  • 375-400 grams Fresh or Oven Ready Lasagna Noodles
  • 2 cups Mozzarella Cheese shredded
  • 2 cups Mild Cheddar Cheese shredded
  • ½ cup Parmesan Cheese shredded

Ricotta Mixture

  • 500 grams Fresh Ricotta Cheese
  • 1 large Egg
  • 1 Tablespoon Parsley
  • 4 cloves Garlic minced
  • 1 teaspoon Oregano
  • Onion Salt pinch
  • Black Pepper to taste

Tomato Sauce

  • 1 lb Ground Beef
  • 1 medium Red Onion diced
  • 1 Jalapeno minced
  • 3 cloves Garlic minced
  • 1 teaspoon Cumin
  • 1 28 oz can Diced Tomatoes drained well
  • 6 oz Tomato Paste


Ricotta Mixture

  • In a large mixing bowl combine ricotta, egg, parsley, garlic, oregano, onion salt, and black pepper. Stir well to combine and set aside.

Tomato Sauce

  • In a deep skillet, brown and cook ground beef thoroughly. Stain well and return to skillet.
  • Over medium heat add the diced red onion, jalapeno, garlic, and cumin. Saute for 5 minutes until onion is slightly cooked and garlic is fragrant.
  • Stirring regularly, add the diced tomatoes and tomato paste, bring to a simmer. Simmer for 15 minutes until slightly thickened. Remove from heat and set aside.

Assembling the Lasagna

  • Preheat oven to 375°F
  • Mix the shredded cheese together in a large bowl and set aside.
  • In a large 9 x 13 oven safe casserole dish assemble the lasagna as follows; begin with one large scoop of the tomato sauce. Spread tomato sauce to fully cover bottom of dish. Cover with one single layer of lasagna noodles, then add 1/3rd of the ricotta mixture, spread out with the back of a spoon to completely cover the noodles. Add 1/3rd of the tomato sauce and spread evenly. Cover with 1/3rd of the cheese. Repeat 3 times, ending with a layer of cheese on the top.
  • Bake for 1 hour and enjoy!