Ingredients

• 2 box of lasagna pasta

• 3-5 ibs of ground beef

• 1 cup of Ricotta Cheese

• 1 cup of mascarpone

• 1 cup of cottage cheese

• 3 large eggs

• 1 large yellow onion

• 1-2 jars of Tomato sauce (of choice) if you can’t make your own.

• 1/2 ib Fresh Mozzarella cheese grated

• 1/2 ib Fresh Gruyere cheese

• 1/2 ib Sharp Cheddar Cheese

• fresh basil leaves

• 4 garlic cloves

• parsley for garnish

• seasonings oregano, salt, pepper, thyme, italian herb mix

Instructions

1. Prep

• Preheat oven to 350°F (175°C)

• Use deep casserole dish (depending on the layers of your lasagna}

2. Begin the deep pot of boiling water on the stove for the pasta noodles. Add 2 tbsp of oil and salt to the water. Once the water is boiling add the noodles and boil for 8-10 minutes or until the pasta noodles are slightly done but not overcooked. Drain but don’t rinse.

1. In a large bowl, mix together ricotta, cottage cheese, mascarpone, and eggs stirring until well blended. Set aside

2. In a frying pan brown your ground chuck/beef and add onions and chopped garlic cloves. Drain and add 1 jar of tomato sauce and set aside.

3. Begin layering your casserole pan with the layers of pasta, sauce, meat mixture, cream mixture and top with cheese. Continue until you have the desired layers of pasta and cheeses you want. It is usually best to start with 4-5 layers. Let the final topping be the pasta, and some additional sauce and lots of cheese.

3. Bake in the oven for an additional 20 minutes on 350-375 until it bubbles.

Special note: Allow the Lasagna to set for at least an hour when removing it from the oven. It makes for a better hold and shape.

Serve and Voila!!

Pro Tips (Chef energy)

• Add the basil leaves after you have cut the first piece and top with some chopped parsely.

• Lasagna pairs well with a red Sauvignon Blanc and don’t forget the breadsticks or garlic bread