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Lauren's Lasagna

A veggie-packed take on the classic comfort meal.
Serving Size: 12 People, Prep Time: 30 Minutes, Cook Time: 2 hours 20 minutes


  • 2 lbs Ground Beef
  • 1 Onion minced
  • 8 oz Mushrooms
  • 1 Garlic Bulb crushed
  • 1 tbsp Rosemary
  • 4 Tomatoes chopped
  • 12 oz Tomato Paste
  • 13 oz Tomato Sauce
  • 1/2 cup Water
  • 1/2 cup Basil Leaves fresh, minced
  • 1 tbsp Fennel Seeds
  • 1/4 cup Parsley fresh, chopped
  • 1 pkg Lasagna Noodles
  • 16 oz Ricotta Cheese
  • 1 Egg
  • 3/4 lb Mozzarella Cheese shredded
  • 3/4 cup Parmesan Cheese
  • Salt & Pepper to Taste


  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.
  • Preheat oven to 375 F degrees
  • Spread a 1” layer of meat sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a layer of mozzarella cheese. Spoon another layer of meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil and make sure the foil does not touch the cheese.
  • Bake in the oven for 25 minutes. Cool for 15 minutes before serving and enjoy!


Lauren's veggie-packed variation of "World's Best Lasagna" by Jonathan Chandler.
Tried this recipe?Let us know how it was!

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