Meat Lovers Lasagna

Ingredients

• 1 lb Ground Beef (80% lean, 20% fat for flavor)
• 0.5 lb Ground Pork (Adds richness; can be omitted for all‑beef version)
• 2 Tbsp Infused Garlic Olive Oil (Brand: Branch & Vine garlic‑infused olive oil; adds aromatic base)
• 24 oz Marinara Sauce (Store‑bought or homemade; use your favorite Italian marinara)
• 12 pieces Lasagna Noodles (No‑boil or regular; if regular, boil 8 minutes al dente then dry on a baking sheet)
• 4 slices Provolone Cheese (Thin slices, layered between noodles for meltiness)
• 2 cups Mozzarella Cheese (Shredded; generous topping for each layer)
• 0.5 cup Parmesan Cheese (Freshly grated; dust each layer)
• 1 cup Ricotta Cheese (Full‑fat for creaminess)
• 1 large Egg (Mixed into ricotta to help set the layer)
• to taste Salt (Generous seasoning for meat and sauce)
• to taste Black Pepper (Freshly ground for maximum flavor)
• 1 tsp Crushed Red Pepper Flakes (Optional for a mild heat)

Instructions

1. Heat Oil

   Place the Dutch oven over medium‑high heat and add 2 Tbsp of the infused garlic olive oil. Let it shimmer, about 2 minutes.

   Time: PT2M

2. Brown the Meat

   Add the 1 lb ground beef and 0.5 lb ground pork to the hot oil. Break the meat apart with a spatula and brown, stirring occasionally, for about 8 minutes until most of the liquid evaporates.

   Time: PT8M

3. Drain Excess Fat

   Carefully tilt the Dutch oven and pour off the rendered fat into a heat‑proof container. Return the meat to the pot.

   Time: PT2M

4. Season the Meat

   Generously season the meat with salt and freshly ground black pepper. Stir to combine.

   Time: PT1M

5. Add Marinara Sauce

   Pour the 24 oz marinara sauce into the pot, stir, and bring to a gentle simmer.

   Time: PT5M

6. Simmer

   Reduce heat to low and let the meat sauce simmer gently while you prepare the noodles and cheese mixture.

   Time: PT5M

7. Cook Lasagna Noodles

   Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 8 minutes until al dente. Drain and spread on a baking sheet to dry.

   Time: PT10M

8. Prepare Ricotta Mixture

   In a mixing bowl, combine 1 cup ricotta, 1 large egg, a pinch of salt, pepper, and 1 tsp crushed red pepper flakes. Whisk until smooth.

   Time: PT3M

9. Preheat Oven

   Preheat the oven to 375°F (190°C).

   Time: PT10M

   Temperature: 375°F

10. Assemble the Lasagna – First Layer

    Spread a thin (≈¼‑inch) layer of meat sauce on the bottom of the 13×9 inch baking dish.

    Time: PT2M

11. Layer Noodles and Fillings

    Arrange a single layer of lasagna noodles over the sauce. Top with meat sauce, 4 slices of provolone, ½ cup shredded mozzarella, half of the ricotta mixture, and a sprinkle of grated parmesan. Repeat layers (noodles, sauce, provolone, mozzarella, ricotta, parmesan) until the dish is full, ending with a final layer of sauce and the remaining mozzarella on top.

    Time: PT10M

12. Cover with Foil

    Tear a piece of aluminum foil large enough to cover the dish and tent it so the foil does not touch the cheese.

    Time: PT1M

13. Bake Covered

    Place the dish on the middle rack (with a rimmed sheet underneath) and bake for 40 minutes.

    Time: PT40M

    Temperature: 375°F

14. Finish Baking Uncovered

    Remove the foil and bake an additional 10 minutes until the cheese on top is golden and slightly crisp.

    Time: PT10M

    Temperature: 375°F

15. Rest

    Remove the lasagna from the oven and let it rest for 15 minutes before cutting. This allows the layers to set and makes slicing easier.

    Time: PT15M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g