Yes, you read that right. Three cheeses. Three different types of Italian cheese. In one dish. One glorious, comforting, soul-warming dish. One pan, minimal preparation, no need to throw on the oven, 30 minutes and you’re set. This is a bit too easy for our own good.
And it has three cheeses.
Have I mentioned the three cheeses?
I love this lasagna. I mean, take a look, three cheeses.
It doesn’t get much easier than this.
It doesn’t get much better than this.
Why, even Cicero swooned over this. Well, maybe not excatly this, but man did the guy love his lasagna (go on, google that). I’m telling ya, the man was wise. He wore a toga.
Plus, there is a chance the word originates from the Greek lasana, or lasanon, meaning “chamber pot”, which the Romans borrowed as lasanum. Something got lost in translation, though, because the Romans, despite wearing togas, firmly believed the word to mean “cooking pots”.
I find this the most hilarious story ever. We’ve been eating chamber pots for millennia.
Personally, I need no other reason to cook this every day this week. In case you do: Have I told you yet that this has three cheeses?
One year ago on May the Cheese Be With You: Braised French Onion Chicken
Three Cheese Stovetop Lasagna
Prep time: 30 minutes
You will need:
- 250gr, or 1/2lb ground beef
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon crushed chili flakes
- 2 cups, tomato sauce
- 1/2 cup water
- 4-6 lasagna noodles, depending on the size of your pot, soaked in warm water
- 8oz, or 250 gr grated Mozzarella cheese
- 2oz, or 60gr Parmesan cheese
- 15oz, or 400gr Ricotta cheese
- salt and pepper to taste
- fresh basil to garnish, optional
First off, heat some olive oil in a deep pan or pot, and cook the ground meat until no pink bits remain. Season with salt, pepper, garlic, oregano, basil and chili, and stir well to combine, and cook until fragrant, about 30 second.
Stir in about a third of the tomato sauce and water, then top with the lasagna noodles, taking care to cover the meat as evenly as possible. Break up the noodles if it helps.
Pour the remaining sauce and water over the noodles, and whisk a bit to combine the liquids. Bring to a boil, cover, and simmer over low heat for about 5 minutes. Once the noodles are nice and tender, uncover and sprinkle with half the Parmesan and Mozzarella. Place dollops of Ricotta all over the top, and sprinkle the remaining Parmesan and Mozzarella on top of that.
Cover and cook for a few more minutes until the cheeses melt.
We definitely want the cheese to melt.
Garnish with basil, if desired (I didn’t), dish up, and enjoy!
Dig in. I did 🙂