Lasagna with Feta, Ricotta & Parmesan
Lasagna with Feta, Ricotta & Parmesan
Lasagna with Feta, Ricotta & Parmesan
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- Ingredients
- * 1 pound ground beef
- * 1 box lasagna noodles
- * 2 jars pasta sauce
- * 16 ounces ricotta cheese
- * 1 block feta cheese, about 8 ounces, crumbled
- * 3 ounces grated Parmesan cheese
- * 2 cups shredded mozzarella cheese
- * 1 large egg
- * 1 teaspoon Italian seasoning
- * 1 teaspoon garlic powder
- * Salt and pepper, to taste
- ## Equipment
- 9×13-inch baking dish
- Large skillet
- Large pot for boiling noodles
- Large mixing bowl
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater, if grating fresh Parmesan
- Aluminum foil
Instructions
- Preheat oven to **375°F**.
- Cook the lasagna noodles according to package directions. Drain and set aside.
- Brown the ground beef in a large skillet over medium heat. Drain any excess grease.
- Add both jars of pasta sauce to the beef and stir well. Let the sauce simmer for about 5 minutes.
- In a large bowl, combine the **ricotta, crumbled feta, Parmesan, egg, Italian seasoning, garlic powder, and a little salt and pepper**. Mix until well combined.
- Spread a thin layer of meat sauce across the bottom of a 9×13-inch baking dish.
- Add a layer of lasagna noodles.
- Spread part of the ricotta and feta mixture over the noodles, followed by meat sauce and a sprinkle of mozzarella.
- Repeat the layers until all ingredients are used, finishing with sauce and a generous layer of mozzarella on top.
- Cover with foil and bake for **30 minutes**.
- Remove the foil and bake for another **15 to 20 minutes**, or until the cheese is melted, bubbly, and lightly browned.
- Let the lasagna rest for **10 to 15 minutes** before slicing.
Misty’s Tip
The feta gives this lasagna a little extra tang and makes the cheese filling richer than a traditional ricotta-only lasagna. It’s even better the next day, so don’t worry about leftovers!
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