Ingredients:

0.5x

1x

2x

4x

Meat Sauce

•   1 lb ground beef
•   1 small onion (diced)
•   6 garlic clove (chopped)
•   3 tbsp balsamic vinegar
•   1 24oz rao's marinara
•   1 cup water (shake in the empty jar)
•   9 or 10 lasagna noodles (broken into pieces)
•   4 oz whole milk mozzarella (shredded)
•   1 tsp crushed red pepper flakes
•   1 tbsp onion powder
•   1 tbsp garlic powder
•   Salt and Pepper to season

Creamy Ricotta + Boursin Mixture

•   1 10oz container whole milk ricotta
•   4oz whole milk mozzarella (shredded)
•   2-3 tbsp heavy cream
•   2-3 tbsp Boursin Cheese (Garlic & Herb or Shallot & Chive)
•   1 large yolk
•   2 tbsp Parmigiano-Reggiano
•   2 tbsp fresh parsley
•   2 tbsp fresh basil
•   sea salt & black pepper to season

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Make the Ricotta Mixture

In a bowl, mix ricotta, mozzarella, heavy cream, Boursin, egg yolk, parm, parsley, basil, salt & pepper until smooth. Set aside.

2. Brown the Meat

Heat 2 tbsp olive oil in a large, deep oven-safe skillet over medium.
Add ground beef, break it up, and season with red pepper flakes, salt, and pepper.
Cook until about 80% browned.

3. Add Onion + Seasonings

Stir in diced onion.
Add onion powder and granulated garlic.
Cook 5 minutes until onions soften.

4. Add Balsamic + Garlic

Pour in balsamic vinegar; cook 2 minutes.
Add chopped garlic; cook 1 minute.

5. Add Sauce + Noodles

Pour in the marinara.
Add 1 cup water (shake the jar).
Stir well.
Toss in broken lasagna noodles, pushing them down so they’re submerged.

6. Cook Noodles

Cover and simmer 20–25 minutes, stirring every 5 minutes so nothing sticks.
Add a little more water if needed.

7. Add Cheese + Ricotta

Once noodles are tender, taste and adjust seasoning if needed.
Reduce heat to low.
Sprinkle remaining mozzarella over the top.
Dollop the creamy ricotta-Boursin mixture all over.

8. Melt + Optional Broil

Cover and cook 6–8 minutes until the ricotta melts.
(Optional) Broil 1–2 minutes for brown, toasty spots.

9. Finish

Top with extra fresh basil + parsley.
Let rest 10 minutes before serving.

adapt recipe from Chef Resha