Lasagna is a classic Italian dish that has become a staple in households around the world. With layers of pasta, cheese, and meat, it’s a dish that’s hearty, satisfying, and perfect for feeding a crowd. But what if we told you there was a way to take this classic dish to the next level? That’s where Half Baked Harvest’s lasagna comes in.
Half Baked Harvest is a popular food blog run by Tieghan Gerard, who has made a name for herself by putting her own creative spin on classic recipes. Her Half Baked Harvest lasagna is no exception. In this blog post, we’ll take a closer look at what makes this lasagna so special, how to make it, and why it’s worth giving a try.
What makes Half Baked Harvest lasagna so special?
One of the things that sets this lasagna apart is the fact that it’s made with a combination of ground beef and Italian sausage. The two meats are cooked together with onions, garlic, and a blend of Italian spices, creating a flavorful base for the dish.
But what really makes this lasagna unique is the addition of a creamy, herby ricotta cheese layer. Most lasagnas simply use a layer of plain ricotta cheese, but Half Baked Harvest’s version takes it up a notch by mixing in fresh herbs like basil, oregano, and parsley, as well as lemon zest and a hint of nutmeg. The result is a rich, tangy layer that complements the meat and tomato sauce perfectly.
Another key component of this lasagna is the use of no-boil lasagna noodles. These noodles are designed to be used straight from the box, without the need for boiling or pre-cooking. This not only saves time, but it also ensures that the noodles cook evenly and don’t get mushy.
Finally, the dish is topped off with a generous layer of mozzarella cheese, which gets perfectly melted and bubbly in the oven. The end result is a lasagna that’s hearty, flavorful, and just a little bit indulgent.
How to make Half Baked Harvest lasagna
Now that we’ve covered what makes this lasagna so special, let’s dive into the recipe itself. Here’s what you’ll need:
- 1 pound ground beef
- 1 pound Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 2 cups water
- 1 box no-boil lasagna noodles
- 2 cups ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh parsley
- 1 teaspoon lemon zest
- 1/4 teaspoon nutmeg
- 4 cups shredded mozzarella cheese
- Preheat the oven to 375 degrees F.
- In a large skillet, brown the ground beef and Italian sausage over medium heat, breaking it up into small pieces as it cooks.
- Add the onion and garlic to the skillet and cook for 3-4 minutes, until the onion is translucent.
- Add the dried basil, oregano, thyme, red pepper flakes, salt, and black pepper to the skillet and stir to combine.
- Add the crushed tomatoes, tomato sauce, and water to the skillet and stir to combine. Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
- In a separate bowl, mix together the ricotta cheese, parmesan cheese, chopped herbs, lemon zest, and nutmeg.
- To assemble the lasagna, spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish. Place a layer of no-boil lasagna noodles on top of the sauce, followed by a layer of the ricotta cheese mixture. Repeat these layers two more times, ending with a layer of meat sauce on top.
- Sprinkle the shredded mozzarella cheese evenly over the top of the lasagna.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil from the baking dish and bake for an additional 25-30 minutes, until the cheese is melted and bubbly and the noodles are cooked through.
- Let the lasagna cool for 10-15 minutes before slicing and serving.
Why you should try Half Baked Harvest lasagna
There are a few reasons why we think you should give Half Baked Harvest’s lasagna a try. For starters, it’s a great way to mix up your usual dinner routine and try something new. The combination of beef and sausage, along with the creamy ricotta layer and tangy tomato sauce, is a winning combination that’s sure to satisfy your taste buds.
Additionally, the recipe is relatively easy to make and doesn’t require any fancy techniques or equipment. The use of no-boil lasagna noodles makes things even simpler, as you don’t have to worry about pre-cooking the noodles or making sure they’re all the same size.
Finally, this lasagna is a great dish to make ahead of time and reheat later. It’s perfect for feeding a crowd or for meal prep, as it can easily be portioned out into individual servings and reheated as needed throughout the week.
In terms of nutrition, this lasagna is definitely on the indulgent side, so it’s not something you’ll want to eat every day. However, it does contain a good amount of protein from the meat and cheese, as well as some vitamins and minerals from the tomato sauce and herbs.
Half Baked Harvest’s lasagna is a delicious and satisfying twist on a classic Italian dish. With its combination of beef, sausage, creamy ricotta cheese, and tangy tomato sauce, it’s a dish that’s sure to please everyone at the dinner table. And thanks to the use of no-boil lasagna noodles, it’s relatively easy to make and can be prepped ahead of time for easy weeknight dinners. So why not give it a try and see for yourself what makes this lasagna so special?