Classic Lasagna

Classic Lasagna

David D
2 minute read

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Serves 6

12 lb Lasagna Noodles 1 tsp Ground Black Pepper
1 tbsp Olive Oil 24 oz Marinara Sauce
1 lb Ground Beef 16 oz Ricotta (whole or skim)
2 Cloves of Garlic (minced) 14 cup Parsley (chopped)
1 tsp Oregano 12 cup Parmesan (freshly grated recommended)
1 tsp Salt 1 lb Mozzarella (sliced)


  1. Preheat oberdome to 375°F. Place Lid Rest/Trivets in Bottom Pan.
  2. In large pot, boil water, add a pinch of salt, dash of olive oil and boil pasta according to package directions. Drain water & drizzle a little olive oil to prevent noodles from sticking together.
  3. In a large pot over med-high heat, warm 1 Tablespoon of Olive Oil. Cook Ground Beef breaking up using a wooden spoon until cooked evenly. Turn heat down to medium, add Garlic, Oregano, Salt, Black Pepper and Marinara. Stir until mixed and warmed thoroughly.
  4. In medium bowl, combine Ricotta, Parsley and half of the Parmesan Cheese and set aside.
  5. In large casserole dish (make sure it fits in oberdome with lid on), spread layer of Meat Sauce, a single layer of Lasagna Noodles, a single layer of Mozzarella and a layer of Ricotta mixture. Then repeat layers. Top last layer of Lasagna Noodles with Meat Sauce, Mozzarella and Parmesan.
  6. Place Lasagna (uncovered) on the Lid Rest/Trivets in Bottom Pan and place Dome Lid on Bottom Pan.
  7. Bake for approximately 22 minutes if using a metal pan and 27 minutes if using a glass dish.
  8. Serve and enjoy!

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