Hey guys! I’m back with another lasagna recipe. Now lasagna is another one of those recipes that most people cook on special occasions or family gatherings. When I was growing up, my mother always made this three-cheese lasagna just because it was a large portion that you could always get a full one. Tired of making spaghetti for the family? Try this quick but amazing dish instead; trust me, it may not last more than two days. Usually, it tastes even better the next day for lunch.
I have been making this three-cheese lasagna the same way since I was 22, and each time it has come out perfect. So many people ask if this pizza is or why I add the pepperoni. Well, this dish is already meaty, so the pepperoni adds a bit of flavor to it, so you won’t feel like you are just eating baked meat. Plus, the topping looks fantastic when you bake this three-cheese lasagna.
I don’t use exact measurements, but it’s essential to know when something looks right. For example, if the meat mixture looks dark, you need more sauce and always taste it because making a dish too salty is the worst you could do. As you notice, I don’t add must salt to my recipes because there will be a natural salt flavor from the meat and cheeses.
Easy Homemade Three-Cheese Lasagna Recipe
Ingredients
2 pounds ground beef (minced beef)
2 pounds mozzarella cheese - shredded- 1 pound Mozzarella cheese
2 pound ricotta cheese
2 pounds Cottage cheese- 2 jars prego
8 ounces pepperoni
12 big lasagna sheets
7 shakes Italian herbs (oregano, rosemary, thyme, and sometimes basil and parsley)
7 shakes oregano - dried
5 shakes parsley - dried
5 shakes ground black pepper
Instructions
- The first step is to brown the meat and lightly season it with Italian, oregano, parsley, and black pepper. I suggest 4 to 5 shakes of each seasoning and don’t forget to drain your meat when it’s done. You don’t want oily meat.
- Boil your noodles for 10 minutes, be sure not to break them in half; just let them fold over and boil in the pot. I suggest laying each noodle flat in cool water on a shallow cookie sheet. Once all this is done, you begin on your meat sauce.
- Next, place the cooked and perfectly seasoned meat in a bowl. Make sure you taste that meat, and it should taste good. Don’t serve food unless you know the meat is seasoned. Pour in the first jar of sauce, then half the tub of ricotta in with the meat and mix it all up. I should look similar to the pic below.
- Now you’re ready to prepare your lasagna. Now, this is a personal judgment moment. Look at the mixture and decide if you need more ricotta or sauce. It should look like an even distribution of meat and ricotta and sauce. Place a little bit of sauce and shredded cheese at the bottom of the pan so the noodles will stick in place.
- Place the first layer of noodles across the bottom, next pour the meat sauce/ricotta mixture over it, shredded cheese, then pepperoni. Noodle, mixture, cheese, pepperoni. Repeat! It should have about 3 layers depending on how deep your pan is.
- Place about 1 cup of the leftover Prego sauce over the top, and spread it thin. Cover it with the cheese blend and top with pepperoni and 2 shakes of oregano and Italian.
- It should take 35 to 45 minutes to cook in the oven at 350 degrees Fahrenheit. Once the top layer is melted and looking crispy, you will know it’s done. Let it sit for 15 minutes before you cut into it. It should be solid but still saucy. Adding the shredded cheese in-between layers helps make it solid and not so runny. Nothing can be too cheesy.
