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