Lasagna Recipe

Servings: 8 people Lasagna Cheese Sauce Ingredients: 10 oz Queso Fresco (Ranchero Cheese) 1 Tbsp sour cream 1 egg 4 oz mozzarella cheese, (1 cup shredded) 2 Tbsp parsley, chopped 1 tsp garlic salt Lasagna Pasta and Toppings: 1 lb penne pasta, (reserve 1 cup pasta water) 2 oz cheddar cheese, (1/2 cup shredded) 2 oz mozzarella cheese, (1/2 cup shredded) Lasagna Meat Sauce Ingredients: 1 lb lean ground beef, use 90/10 or an 85/15 fat content 1 medium diced onion 1 tsp granulated sugar 1/2 tsp dried oregano 1/2 tsp sea salt 1/4 tsp ground cumin 1/8 tsp ground black pepper 24 oz marinara sauce, homemade, or store-bought


Bring a 5 Qt pot of water to boil and add 1 Tbsp salt. Add penne pasta and cook al dente according to package instructions.


In a large, deep, oven-safe pan, combine beef and onion. Sauté over med/high heat, until meat is fully cooked and onion is soft (5 to 8 mins), breaking up meat with a spatula. Discard any excess fat released from beef. Stir in seasonings: 1 tsp sugar, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp cumin, 1/8 tsp pepper. 

Add marinara and bring to simmer then remove from heat. Meanwhile, crumble up ranchero cheese in a medium bowl. Add 1 Tbsp sour cream, 1 egg, 1 cup shredded mozzarella, 2 Tbsp parsley and 1 tsp garlic salt.

Stir together then add it to the meat sauce and mix just until combined. Stir in cooked pasta and add reserved pasta water to taste for a juicier casserole (I used 1/2 cup pasta water).* 

Smooth out the top then sprinkle with 1/2 cup cheddar and 1/2 cup mozzarella. Bake at 350˚F for 20 min to melt cheese and make the center steaming hot. ENJOY