Italian Grinder Lasagna Recipe

Name: Italian Grinder Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ricotta cheese; 3 tablespoons fresh basil, chopped; 1 tablespoon dried oregano; 2 eggs; 1/8 teaspoon red pepper flakes; 1/4 cup grated parmesan cheese; 1 lb dried lasagna noodle; 2 1/4 cups tomato sauce (meaning pasta sauce, fresh made is preferred but can use bottled sauce); 1/2 lb prosciutto, thinly sliced; 1/2 lb genoa salami, thinly sliced; 1/2 lb smoked deli ham, thinly sliced; 1/2 lb sweet capicola, thinly sliced; 1/2 lb provolone cheese, thinly sliced; 1/2 lb shredded mozzarella cheese

Servings: persons

1 lb ricotta cheese
3 tablespoons fresh basil, chopped
1 tablespoon dried oregano
2 eggs
1/8 teaspoon red pepper flakes
1/4 cup grated parmesan cheese
1 lb dried lasagna noodle
2 1/4 cups tomato sauce (meaning pasta sauce, fresh made is preferred but can use bottled sauce)
1/2 lb prosciutto, thinly sliced
1/2 lb genoa salami, thinly sliced
1/2 lb smoked deli ham, thinly sliced
1/2 lb sweet capicola, thinly sliced
1/2 lb provolone cheese, thinly sliced
1/2 lb shredded mozzarella cheese

1
Preheat oven to 375u00b0; coat the bottom and sides of a 13 x 9 inch baking dish evenly with olive oil.
2
In a big bowl, combine ricotta cheese, basil, oregano, eggs, pepper flakes, and Parmesan cheese; mix until the eggs are thoroughly combined.
3
In a big pot of salted boiling water, cook the dried pasta according to package directions; drain and rinse with cold water; place it on a paper towel to dry before using it in the dish.
4
Place 3/4 cup tomato sauce on the bottom of the baking dish; top with a layer of lasagna noodles.
5
Top noodles with 1/3 cup ricotta cheese mixture, spreading evenly over the noodles.
6
Top with another layer of pasta; top pasta with half of the meats, layering them evenly.
7
Top the meat with half of the provolone, and top this with half of the shredded mozzarella.
8
Repeat with a layer pasta, then 3/4 cup sauce, then 1/3 cup ricotta cheese mixture.
9
Top the ricotta cheese mixture with another layer of pasta, then the remainder of meats, provolone cheese, and mozzarella.
10
Finish with a final layer of pasta, topped with the remainder of the tomato sauce and the remaining ricotta cheese mixture .
11
Coat a large sheet of foil with oil and cover the baking pan with it, oil-side down.
12
Bake for 30 minutes, covered.
13
Remove foil and bake for an additional 15-20 minutes or until the top is bubbly and the cheese begins to brown.
14
Remove the lasagna from the oven and let it rest for 10 minutes before cutting to serve.

812

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb ricotta cheese, 3 tablespoons fresh basil, chopped, 1 tablespoon dried oregano, 2 eggs, and more.

Yes, Italian Grinder Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Grinder Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions