Everyone should have the privilege of experiencing homemade lasagna made from their own kitchen at least once in their lives. The home cooks at reVessel paired up with Chef Christina Ng to share this mouthwatering recipe. We hope that it brings back memories of family dinners, carb-loading for sports and one-pan nostalgic dish with complex flavors and inspires you to prepare this truly rewarding meal from scratch that fills bellies and will have them coming back for seconds. Don't despair, it is easily adaptable to be gluten free and vegetarian.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 1 hr 45 minutes
1 box Lasagna Pasta (can be oven ready)
1lb Organic grass-fed Ground Beef (80/20)
15 oz Container Ricotta Cheese
8 oz. Parmesan Cheese
1lb bag Mozzarella Cheese
“Secret” Veggies (grated squash, carrots)
- 2 zucchini or yellow squash
- 1 small bag frozen broccoli
- 1 small bag fresh baby spinach
1 28oz can crushed tomatoes
1 15oz can diced tomatoes
1 small carrot, diced small
1 rib celery, diced small
½ onion, diced small
½ cup olive oil
1 teaspoon dried oregano
1 bay leaf
2 cloves garlic, crushed
1 teaspoon salt
½ cup basil leaves, torn into small pieces
*prepare with Homemade Tofu Ricotta for a plant based adapatation
In a sautee pan, brown ground meat of choice, then drain and set aside (optional)
Prepare sauce in a heavy bottomed pot on medium heat. Sauté carrot, celery and onion in olive oil for 5-6 minutes until you see a bit a of browning, and vegetables are slightly softened. Add crushed and diced tomatoes along with oregano, bay leaf, salt and garlic. Turn heat down to a low simmer, and cook for about 20 minutes or until sauce has darkened a bit. Stir in basil and additional salt if desired. Stir in browned ground meat.
Prepare ricotta mixture by mixing 2 cups ricotta with 1 egg and a ¼ cup grated parmesan cheese (for 1 lasagna)
Your choice of secret veggies
-2 zucchini, shredded
-1.5 cups spinach
-1 cup frozen chopped broccoli, thawed
-your favorite seasonal veggie!
Layer It Up!
Coat reVessel container with olive oil. Scoop ¾ cup of sauce and spread into the bottom of container. Add a ½ cup water to the bottom sauce layer. Shingle pasta into container. You may need to cut pieces to fit. Overlapping is ok. Spread a little more than a cup of the ricotta mixture on the dry noodles. Add in ½ of your secret veggie, then top with 1 cup shredded mozzarella and a cup of your sauce.
Repeat this layering process.
Top with pasta and last cup of sauce. Cover with reVessel silicone lid and bake in a 350 degree oven for 45-55 minutes or until pasta is tender. Top lasagna with a sprinkle of mozzarella cheese and place back in the oven without a lid for 5 minutes or until cheese is melted and bubbly.