Balsamic Lasagna
Elevate your classic comfort food game with this irresistible Balsamic Lasagna, a hearty twist on tradition that’s guaranteed to impress. Layers of tender lasagna noodles are interwoven with a luscious balsamic-infused marinara sauce, savory ground beef, and a creamy ricotta blend kissed with fresh parsley. The tangy depth of balsamic vinegar adds a gourmet touch, perfectly balancing the richness of mozzarella and Parmesan cheeses melted to golden perfection. This crowd-pleasing dish is perfect for family dinners or special gatherings, offering both familiar comfort and a sophisticated flavor profile. Ready in under 90 minutes and serving up to 8, this oven-baked masterpiece is a must-try for anyone craving a fresh take on lasagna night.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 0.25 cup Balsamic vinegar
- 4 cups Marinara sauce
- 2 cups Ricotta cheese
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Pour in the balsamic vinegar, stirring to deglaze the skillet. Allow it to cook and reduce slightly for 2 minutes.
Add the marinara sauce to the skillet. Stir well to combine with the beef mixture. Season with salt and pepper. Simmer for 10 minutes, then remove from heat.
In a medium mixing bowl, combine the ricotta cheese, egg, chopped parsley, and 1/2 cup of the grated Parmesan. Mix until fully incorporated.
Grease a 9x13-inch baking dish with olive oil or non-stick spray.
Spread a thin layer of the balsamic marinara sauce (about 1 cup) on the bottom of the baking dish.
Place a layer of lasagna noodles over the sauce, overlapping the edges slightly.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining marinara sauce. Sprinkle with 1/3 of the shredded mozzarella.
Repeat the process for two more layers (noodles, ricotta, sauce, mozzarella).
Finish the top layer with the remaining mozzarella and Parmesan cheese.
Cover the dish tightly with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for another 25 minutes, or until the top is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
5216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.2 g | 281% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 5843 mg | 254% | |
| Total Carbohydrate | 590.6 g | 215% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 58.3 g | ||
| Protein | 264.9 g | 530% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3257 mg | 251% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 3279 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
