Super Cheese Lasagna

Votes: 1

Time: 4 hours 30 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 944, total fat 58 G., saturated fats 28 G., proteins 59 G., carbohydrates 46 G., fiber 4 G., cholesterol 201 mg, sodium 1593 mg, sugar 9 G.

This lasagna is sure to become your signature dish. It's easy to make and, unlike the classic version, isn't overly greasy, but it's super chewy thanks to four types of Italian cheese: ricotta, mozzarella, Parmesan, and provolone. The secret ingredient in this lasagna is prosciutto. Hidden among the other layers, it's barely noticeable, yet the flavor is incredibly rich.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meat sauce

900 g lean ground beef
1 can (450 g) of tomato sauce
1 can (170 g) of tomato paste
2 tablespoons chili powder
2 tablespoons of sugar
1.5 tsp coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 bay leaves
1 medium yellow onion, grated
1 tbsp. white wine vinegar

Lasagna

Cooking spray to spray the pan
450 g ricotta
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1 teaspoon garlic salt
A pinch of red pepper flakes (optional)
1 large egg
1 package (250 g) of no-cook lasagna (16 sheets)
12 slices of ham (about 200 g)
12 slices provolone (about 350 g)
700 gr. grated mozzarella (e.g. Polly-O; 5-6 tbsp.)
0.5 tbsp. grated parmesan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pasta lasagna, ground beef, tomato sauce, provolone cheese, ham, wine vinegar, bay leaf, ricotta cheese, basil

Cooking the dish according to the recipe:

Meat sauce:

In a saucepan or cauldron, combine the ground meat (do not pre-fry), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaf, and onion. Add 2 cups of water. Stir until smooth. Cover and simmer over medium-low heat for 1.5 to 2 hours, stirring occasionally. Add the vinegar and simmer for another 30 minutes.
Lasagna:

Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with cooking spray and place on a rimmed baking sheet.

In a medium bowl, combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and mix until evenly distributed.
Spread 2 cups of the meat sauce over the bottom of the prepared baking dish. Place 4 lasagna noodles on top of the sauce (it's okay if they overlap slightly). Spoon 2/3 cup of the ricotta mixture over the noodles and spread it into an even layer. Top the ricotta with 4 slices of ham, then 4 slices of provolone. Sprinkle the provolone with 1 cup of mozzarella. Repeat the layers—sauce, noodles, ricotta, ham, provolone, mozzarella—twice more. Top with another layer of lasagna, sprinkle with Parmesan and the remaining mozzarella.
Cover the pan tightly with foil. Bake until the lasagna is bubbling and the noodles are cooked through (test for tenderness by piercing them with a sharp knife), about 50 minutes. Remove the foil and return the pan to the oven.
Bake until the cheese is bubbly and golden brown, another 10-15 minutes. Let the lasagna rest for 10 minutes and serve hot.