I Made a 13.5 Pound Homemade Lasagna with Fresh Pasta Sheets (Ultra Cheesy!)

Ingredients

• 3.5 lb Lean Ground Beef (about half of a 6.6 lb package, 80 % lean)
• 2 tbsp Olive Oil (extra‑virgin, for sautéing)
• 2 small Yellow Onion (diced)
• 2 tbsp Garlic (minced (about 6 cloves))
• 1 tsp Kinder Salt, Pepper, and Garlic Blend (seasoning for the meat sauce)
• 24 oz Pasta Sauce (any good quality marinara or meat sauce)
• 12 pieces Fresh Lasagna Sheets (homemade sheets, unboiled)
• 2 cups Saputo Mozzarella (shredded)
• 1 cup Ricotta Cheese (full‑fat)
• 500 g Cottage Cheese (drained)
• 1 large Egg (beaten, binds the cheese filling)
• 0.5 cup Parmesan Cheese (grated)
• 0.5 cup Mac & Cheese Cheese Blend (shredded, mixed into cheese blend)
• 0.5 cup Double Cheddar Cheese (shredded)
• 0.5 cup Pizza Mozzarella (shredded, added to cheese blend)
• 1 spray Olive Oil Spray (to coat casserole dish)

Instructions

1. Prep Vegetables

   Dice the two small yellow onions and mince the garlic cloves.

   Time: PT5M

2. Brown the Beef and Make the Sauce

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the diced onion and sauté 3 minutes until translucent. Add the minced garlic and cook 1 minute. Add 3.5 lb lean ground beef, breaking it up with a spatula, and brown until no pink remains (about 8‑10 minutes). Sprinkle 1 tsp Kinder salt‑pepper‑garlic blend, stir, then pour in the 24 oz pasta sauce. Reduce heat and simmer 10 minutes, stirring occasionally.

   Time: PT15M

   Temperature: Medium‑high

3. Prepare the Cheese Filling

   In a mixing bowl combine 1 cup ricotta, 500 g cottage cheese, 1 beaten large egg, and 0.5 cup grated Parmesan. Mix until smooth.

   Time: PT5M

4. Make the Shredded Cheese Blend

   In a separate bowl combine 2 cups shredded Saputo mozzarella, 0.5 cup mac & cheese blend, 0.5 cup double cheddar, and 0.5 cup pizza mozzarella. Stir to distribute evenly.

   Time: PT5M

5. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT15M

   Temperature: 350°F

6. Assemble the Lasagna

   Spray the 9.5" × 13.5" casserole dish with olive oil spray. Spread a thin layer of meat sauce on the bottom. Lay fresh lasagna sheets (cut or ripped to fit) over the sauce. Spoon half of the meat sauce over the sheets, then spread half of the cheese filling, and sprinkle a generous layer of the shredded cheese blend. Repeat the layers once more, finishing with a final layer of sauce and the remaining shredded cheese on top.

   Time: PT10M

7. Bake

   Place the assembled lasagna (on the cookie sheet) in the preheated oven and bake for 30 minutes, or until the cheese on top is golden‑brown and the sauce is bubbling.

   Time: PT30M

   Temperature: 350°F

8. Rest and Serve

   Remove the lasagna from the oven and let it rest for 10 minutes before cutting. This allows the layers to set and makes slicing easier.

   Time: PT10M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Lean Ground Beef: Ground turkey, Ground chicken
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Yellow Onion: White onion, shallots
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Kinder Salt, Pepper, and Garlic Blend: Italian seasoning, garlic salt
• Instead of Pasta Sauce: Homemade tomato sauce, crushed tomatoes with herbs
• Instead of Fresh Lasagna Sheets: No‑boil store‑bought lasagna noodles
• Instead of Saputo Mozzarella: Whole‑milk mozzarella, part‑skim mozzarella
• Instead of Ricotta Cheese: Mascarpone, cottage cheese
• Instead of Cottage Cheese: Ricotta, Greek yogurt (strained)
• Instead of Egg: Egg replacer, flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mac & Cheese Cheese Blend: Cheddar blend
• Instead of Double Cheddar Cheese: Sharp cheddar
• Instead of Pizza Mozzarella: Low‑moisture mozzarella
• Instead of Olive Oil Spray: Vegetable oil spray

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Mixing Bowls
• Grater
• Measuring Spoons
• 9.5" × 13.5" Casserole Dish
• Cookie Sheet (Baking Sheet)
• Oven

Critical Steps — Do Not Skip

• Fully brown the ground beef to develop flavor and reduce excess grease.
• Do not pre‑boil the fresh lasagna sheets; they will cook in the oven.
• Use a cookie sheet beneath the casserole dish to prevent sauce overflow.

Chef Tips from the Video

• Use a blend of mozzarella, cheddar, and pizza mozzarella for depth of flavor and melt.
• Add a pinch of nutmeg to the cheese filling for a subtle warmth.
• If you like a spicy kick, stir a pinch of red‑pepper flakes into the meat sauce.

Troubleshooting

Storage

Refrigerator: Cover tightly with foil or plastic wrap; lasts up to 3 days.

Freezer: Cool completely, then wrap in freezer‑safe film and foil; freeze up to 2 months.

Room temperature: Do not store at room temperature; perishable.

Make-Ahead Tips

• Prepare the meat sauce a day ahead and refrigerate; reheat before assembling.
• Mix the cheese filling and shredded cheese blend up to 24 hours in advance.
• Assemble the lasagna, cover tightly, and refrigerate; bake directly from the fridge (add 5‑10 minutes to bake time).

Frequently Asked Questions