Easy Homemade Lasagna

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.

	this recipe	typical
cheese	79%	254%
fat	0%	2%
egg	4%	11%
salt	0%	1%
aromatics	15%	33%
different cheeses	2.0	2.0
melt idx	0.7	0.7
cheese flavor idx	0.4	0.4
stretch idx	0.7	0.6

Where it stands out

• #1 of 22 for gloopiness
• #4 of 22 for sauce stability

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

240 g	12 lasagna noodles (uncooked)
280 g	2 1/2 cups shredded mozzarella cheese
25 g	1/4 cup shredded Parmesan cheese
227 g	1/2 pound lean ground beef
227 g	1/2 pound Italian sausage
150 g	1 yellow onion (diced)
6 g	2 cloves garlic (minced)
1021 g	36 ounces pasta sauce (*see note)
33 g	2 tablespoons tomato paste
2 g	1 teaspoon Italian seasoning
3 g	1/2 teaspoon salt (more to taste)
492 g	2 cups ricotta cheese (or cottage cheese)
25 g	1/4 cup chopped fresh parsley
50 g	1 large egg (beaten)
168 g	1 1/2 cups shredded mozzarella cheese
25 g	1/4 cup shredded Parmesan cheese
2 g	1/4 teaspoon salt

Method: 8 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“More ricotta cheese! I'm a huge ricotta cheese lover, and it's my favourite part about the lasagna. I was only able to do one layer of it because it's hard to spread and I used it alllll. Also, at the start of the recipe I had began shredding the cheese. I ” — a cook, 4★

“Just made this, and it was delicious! I would definitely do it again. I was a little confused on the meat amounts though. 0.5lbs each seems a little light. I used about 1.5x more of each, which is closer to a standard ground beef package (at least here in C” — a cook, 5★