Well hello everyone and happy Friday!
Just a few hours ago, I landed back home in San Diego after 4 whirlwind days in NYC!
I was meeting with PR agencies, TV corporations, publishing and tech companies, which means, yes, exciting new opportunities will be announced very soon!
Before I left town, I made, quite possibly, my new favorite recipe ever!
If flavorful, meaty, cheesy pasta combos are your jam, you need this lasagna recipe in your life!
After sharing over 800 recipes on the blog, the most popular recipe has remained Slow Cooked Beef Ragu for almost 2 years! It’s so easy to make and super delicious, so I totally get why people love it!
Last week, I decided that I wanted to make the Beef Ragu, but instead of serving it over pasta or polenta, I would layer it with creamy ricotta cheese, lasagna noodles and mozzarella cheese to create the best lasagna recipe ever!
Serrrrriously though, the slow cooked beef ragu has so much flavor, then the creamy ricotta cheese, flavored with fresh herbs, melts into the meaty sauce, it’s just perfection!
The beef ragu takes about 10 minutes to toss in the crock pot in the morning, then the slow cooking process does all of the work for you!
In the evening simply reduce the ragu down, then layer it up with cheese and pasta, pop it in the oven, and dinner is served!
- Beef Ragu (click link for recipe)
- 9 lasagna noodles
- 24 oz ricotta cheese
- ½ tsp sea salt
- 1 tsp dried oregano
- 2 tbsp fresh basil (chopped)
- 1 tbsp fresh Italian parsley (chopped)
- 2 ¼ cups mozzarella cheese (shredded – divided)
Preheat the oven to 375°F.
Transfer the beef ragu from the slow cooker to a large pot or dutch oven on the stovetop over medium high heat. Allow to simmer and reduce, stirring occasionally, for 15 minutes, or until almost all of the liquid has been cooked down and you’re left with a thick, beefy sauce.
While the ragu is reducing, cook the lasagna noodles according to the package directions.
In a small bowl, combine the ricotta cheese, sea salt, oregano, basil, parsley and ¼ cup mozzarella cheese.
Place 3 cooked lasagna noodles in the bottom of an 8″ x 8″ baking dish (trim the noodles to fit, if desired.)
Spread a layer of the ricotta cheese mixture on the noodles.
Place a layer of beef ragu on top of the cheese.
Place another layer of noodles on top of the ragu.
Top with the remaining ricotta and ragu.
Add the last 3 noodles on top of the ragu and finish it off with the remaining 2 cups of mozzarella cheese on top.
Place in the oven and bake for 25-30 minutes.
Slice in quarters for 4 big, delicious plates of lasagna!
I really just want to eat meaty, cheesy pasta every day forevvvver, can we make that happen? Yes? Please! 😉
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