Meat Lasagna with Mascarpone and Parmesan Cheese
Take your Lasagna to the next level with this delicious and easy recipe. This is not your conventional lasagna recipe! Instead of the traditional Ricotta cheese, I decided to use Mascarpone and Grated Parmesan Cheese with a touch of nutmeg! Simple ingredients, great flavors and an unforgettable taste!
Optional: add sliced zucchini between the meat and pasta layer! YUMMMY!
- Prep time: 20 minutes
- Cook time: 45 minutes
- Serves: 6 Person
Take your Lasagna to the next level with this delicious and easy recipe! Instead of the traditional Ricotta cheese, I decided to use Mascarpone and Grated Parmesan Cheese with a touch of nutmeg!
- 1/2 package no boiling lasagna noodles, 8 oz
- 1 lb ground meat
- 1 jar tomato sauce
- 12 oz mascarpone cheese
- 1/2 cup milk
- 1+1/2 cup grated parmesan cheese
- 1/2 tsp nutmeg
- 1/2 tsp ground pepper
- 2 large zucchini
Place ground meat in a large skillet; break up the meat and cook until it is completely browned. Drain Fat.
Add the tomato sauce to the meat and warm through and set aside.
Wash the zucchini. Cut the ends off and slice them thinly. (lengthwise)
Prepare your 8×10 baking pan by spraying it lightly with cooking spray. Set aside
In a separate bowl using a whisk; mix together mascarpone, nutmeg, ground pepper, milk and 3/4 of a cup parmesan cheese.
Spread a thin layer of the mascarpone mixture on the bottom of a 8×10 baking dish.
Dip the lasagna noodles into the mascarpone mixture one at a time to cover completely; place in a single layer in the baking dish. Top with meat sauce, sliced zucchini and evenly sprinkle on some of the grated Parmesan cheese.
Keep layering in the same order until all of the meat sauce is used. ( makes 3 layers)
For the final top layer, dip the noodles, place them and pour the remainder of the mascarpone mixture over the top. Sprinkle it with the remainder of the Parmesan cheese.
Rest lasagna for 30 min to allow noodles to absorb all the liquid.
Place in oven and bake for 40-45 minutes until the top is brown and bubbly. Rest at least 20 minutes before cutting.