1 lb ground beef

1 medium yellow onion finely chopped

1 tbsp Columela Extra Virgin Olive OIl

3 cloves garlic finely minced

1 28oz can crushed tomatoes

1 8oz can tomato sauce

1 6oz can tomato paste

2 tsp La Baleine Coarse Sea Salt

½ tsp freshly ground black pepper

1 tbsp chopped fresh oregano

1 ½ tsp dried Italian seasoning

¼ cup fresh basil leaves

1 box lasagna noodles

15 oz container ricotta cheese

1 egg

2 cups mozzarella cheese, grated

1 ½ cup grated Parmesan

Prepare this recipe using our If You Care Paper Loaf Pans.


Fills about three If You Care Paper Loaf Baking Pans

1. In a large pot, add olive oil, ground beef, onion and garlic and cook over medium/high heat until beef is browned and onions are soft and translucent. Add the crushed tomatoes, tomato sauce, and tomato paste, then add ½ cup water and stir until incorporated.

2. Season with 1tsp coarse sea salt, pepper, fresh oregano, ½ tsp Italian seasoning and basil. Cover, then leave to simmer for about 1 hour.

3. Meanwhile, cook lasagna noodles in a large pot of boiling water with 1 tsp coarse sea salt, about 8 minutes. Transfer to colander, then place under cold running water, drain and dry.

4. In a medium bowl, whisk together ricotta, egg, Italian seasoning and salt until fully combined.

5. Preheat oven to 400 degrees F.

6. Assemble the lasagna in the following layers:

  • Sauce
  • Two lasagna noodles (folded over as necessary)
  • Ricotta mixture
  • Mozzarella
  • Parmesan

7. Continue to layer until the baking pan is full. And top with extra mozzarella and parmesan.

8. Bake for 30-40 minutes or until the cheese has bubbled and slightly browned.

Paper Loaf Pan Recipe Submission
2017-10-18T13:49:16+00:00 0 Comments

Leave A Comment