Grammy's Kitchen · Lasagna · Crock-Pot Lasagna
One of 36 lasagna recipes we measured
from www.delish.com
24 cooks on www.delish.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| cheese | 117% | 117% |
| dairy | 100% | 2% |
| fat | 3% | 2% |
| egg | 0% | 6% |
| salt | 0% | 1% |
| aromatics | 18% | 19% |
| different cheeses | 2.0 | 2.0 |
| melt idx | 0.8 | 0.7 |
| cheese flavor idx | 0.2 | 0.4 |
| stretch idx | 1.0 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tbsp. olive oil |
| 75 g | 1/2 onion, chopped |
| 6 g | 2 garlic cloves, minced |
| 454 g | 1 lb. ground beef |
| Kosher salt | |
| Freshly ground black pepper | |
| 2 g | 1 tsp. Italian seasoning |
| 858 g | 3 1/2 c. marinara sauce, divided |
| 454 g | 16 oz. whole-milk ricotta |
| 25 g | 1/4 c. freshly grated Parmesan, plus more for garnish |
| 25 g | 1/4 c. chopped parsley, plus more for garnish |
| 454 g | 1 (16-oz.) box lasagna noodles, unboiled |
| 504 g | 4 1/2 c. shredded mozzarella |
Method: 4 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We've tried this with ground beef, a mixture of beef & italian sausage, and most recently with ground green onion venison/pork mixture and it has been a crowd pleaser every single time. I've come back to this page several times over the years and now I kind of” — a cook, 5.0★
“I've been creating lasagna this way for several years. I usually use italian sausage rather than beef and an italian blend for the cheese rather than plain mozzarella. I've used small curd cottage cheese a few times (cheaper than riccota), but ricotta is so m” — a cook, 5.0★