This homemade lasagna packs a punch—thanks to the bold heat of Gallo Arrabbiata Sauce. With layers of tender pasta, rich ricotta, mozzarella, and spicy tomato meat sauce, it’s a comforting classic with a fiery twist.
Ingredients
- 9 lasagna noodles
- 1 lb ground beef or Italian sausage
- 1 jar Gallo Arrabbiata Sauce
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves (optional)
- Salt and pepper to taste
Instructions
- Cook the Meat: In a skillet over medium heat, cook ground beef until browned. Drain excess fat and add Gallo Arrabbiata Sauce. Simmer for 10 minutes.
- Boil the Noodles: Cook lasagna noodles in salted water until al dente. Drain and lay flat on a towel.
- Make the Cheese Filling: In a bowl, mix ricotta, egg, salt, and pepper until smooth.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). In a baking dish, spread a layer of sauce, then layer noodles, ricotta mixture, mozzarella, and Parmesan. Repeat layers, ending with sauce and mozzarella on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until cheese is bubbly and golden. Let rest 10 minutes before slicing.
Tips
- Use no-boil noodles for a quicker prep.
- Add sautéed spinach or mushrooms to the ricotta layer for extra depth.
Nutrition Information (Per Serving)
Calories: 610 | Protein: 35g | Carbs: 45g | Fat: 30g
