1 lb ground beef

1 small onion diced

2 tbsp fresh chopped parsley

1 teaspoon garlic powder

1 tbsp brown sugar

1/2 tsp salt

1/2 tsp pepper

24 oz marinara sauce

15 oz ricotta cheese

2 eggs

1/2 cup Parmesan cheese grated

12 lasagna noodles (no BOILED)

2 cups Mexican Blend  shredded cheese


Preheat oven to 375 F degrees.

In a sauce pan or skillet, cook the ground meat until no longer pink. Add chopped onion, 1 tsp garlic powder, 1 tbsp brown sugar, salt, pepper and continue cooking until onion is cooked through and translucent.

Add the marinara sauce to the skillet. Stir and bring to a boil. Remove from heat and set aside.

In a small bowl combine the ricotta cheese, 2 tbsp fresh chopped parsley, 2 eggs, Parmesan cheese, salt and pepper. Mix well.

In a baking dish that’s about 9×13 inches, start assembling your lasagna. I usually start with a couple ladles of the sauce at the bottom, this is especially necessary now that the noodles aren’t cooked. Lay 3 lasagna noodles over the meat sauce. Next, layer with ricotta mixture and about 1/2 cup of the Mexican cheese blend. Add another 3 lasagna noodles, meat mixture, ricotta mixture, cheese blend. Repeat until you have 4 layers of noodles, and end with ricotta cheese and Mexican cheese blend.

Bake in the oven for about an hour. It will take the entire hour for the noodles to cook. You may try with a fork to ensure noodles are cooked.

Garnish with a few chopped parsley on top. Cut the lasagna into squares. I find that the first one is usually the hardest to get out….so I usually use 2 spatula to get the first piece out 😉

SIDE NOTE: You can use mozzarella cheese instead of Mexican cheese blend…I didn’t have the mozzarella cheese and ALL I had was Mexican blend.

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