| Prep: 30 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 687 | 41g | 19g | 45g |
| sugars | fibre | protein | salt |
| 12g | 6g | 38g | 1.2g |
Why I Love Italian Baked Green Lasagne
One look at the Baked Green Lasagne, and you’ll immediately see why it’s a favorite of mine. This dish has a comfort food essence that takes me back to my roots – the heartland of Nebraska where hearty, satisfying dishes reign supreme. This Italian classic, while far from the corn casseroles and beef stews, I often write about, beautifully embodies the farm-to-table freshness that I’m so passionate about. Just take a look at this picture of the delicious Baked Green Lasagne and tell me your mouth isn’t watering.
A Nod to Traditional, Homestyle Cooking
We can’t talk about this lasagne without discussing its authenticity. The heart of the Baked Green Lasagne recipe lies in the beautifully layered lasagna noodles, robust beef or Italian sausage, and a collection of vibrant ingredients such as olive oil, fresh garlic, and an assortment of cheeses. Discerning the subtle hint of heat from crushed red pepper flakes and the aromatic presence of dried herbs is a testament to the careful balance of flavors. I always say, our dishes should reflect who we are and where we come from, and this lasagne – while not a typical midwestern recipe – indeed captures the spirit of homely, time-honored cooking – a value I so deeply cherish.
Inspired by a Gifted Chef
One thing that continues to amaze me about cooking is that it’s a never-ending journey of discovery. I’m often surprised by just how much a single recipe can teach me! The inspiration for this Baked Green Lasagne comes in part from the recipes of the talented Jamie Oliver, noted for his passion for fresh, simple ingredients combined in a thoughtful, flavorful way. While this is not a strict replication of any of Jamie’s recipes, his influence is woven throughout.
And if you’re pondering what to pair with this Baked Green Lasagne, consider an arugula salad tossed lightly in a vinaigrette dressing, a fresh baked garlic bread, or perhaps a serving of roasted vegetables. This meal echoes the vibrant flavors and silky textures of pasta dishes such as Spaghetti Carbonara or Fettuccine Alfredo, sharing their emphasis on robust, full-bodied ingredients. It’s a reminder that with quality components and a bit of love and care, even the simplest of dishes can quickly become a beloved family tradition.
What You’ll Need
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 1/2 pounds ground beef or Italian sausage
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon dried basil leaves
- 1/2 teaspoon dried oregano
- 1 (15-ounce) container of ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley flakes
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon salt
Method
Step One
Begin by preheating your oven to 375 degrees F (190 degrees C). Cook the lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
Step Two
In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Step Three
Add the ground beef or Italian sausage to the pan. Cook until the meat is browned and cooked through. Season with 1 1/2 teaspoons salt, 1 teaspoon black pepper, and crushed red pepper flakes (if using).
Step Four
Stir in tomato paste, tomato sauce, and diced tomatoes. Add dried basil and oregano. Bring the mixture to a simmer and cook for about 15 minutes, stirring occasionally.
Step Five
In a separate bowl, combine the ricotta cheese, egg, 2 cups of the shredded mozzarella cheese, 1/2 cup of the grated Parmesan cheese, fresh or dried parsley, 1/2 teaspoon dried basil leaves, and 1/4 teaspoon salt.
Step Six
To assemble your lasagna, spread 1 1/2 cups of the meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a quarter of the mozzarella cheese slices. Repeat layers, ending with mozzarella and Parmesan cheese.
Step Seven
Cover with foil and bake in preheated oven for 25 minutes. After that, remove the foil and bake an additional 25 minutes. Allow the lasagna to cool for 15 minutes before serving. Enjoy your Baked Green Lasagne!
