Description
This Homemade Lasagna Roja Verde offers a vibrant twist on classic lasagna, featuring alternating layers of rich red marinara and a fresh green pesto or spinach-ricotta sauce. Filled with ground meat (or plant-based crumbles), three cheeses, and aromatic herbs, it’s baked to golden perfection for a satisfying family meal.
Ingredients
- 9–12 sheets lasagna noodles (250-300g)
- 1 lb (450g) lean ground beef or turkey, or plant-based crumbles
- 24 oz (680g) good quality marinara or crushed tomatoes
- 1 cup (240g) prepared pesto or spinach béchamel
- 15 oz (425g) whole milk ricotta or small curd cottage cheese
- 2 cups (225g) shredded low-moisture, part-skim mozzarella cheese
- 0.5 cup (50g) grated Parmesan cheese
- 1 medium (150g) yellow onion, diced
- 3–4 cloves garlic, minced
- 1 Tbsp (15ml) extra virgin olive oil
- 0.25 cup chopped fresh basil or parsley
- 0.5 tsp (2.5g) red pepper flakes (optional)
- Salt, to taste
- Pepper, to taste
Instructions
- Prep Your Sauces: If making from scratch, gently simmer your Roja (red) sauce until fragrant. For the Verde (green) sauce, blend cooked spinach with ricotta until smooth, or prepare a simple pesto béchamel over medium heat until thickened.
- Brown Your Protein: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add 1 lb (450g) ground meat or plant-based crumbles, diced onion, and minced garlic. Cook, stirring occasionally, until the protein is browned and the onion is softened, about 8-10 minutes. Drain any excess fat, season well with salt and pepper.
- Assemble the Layers: Spread about 0.5 cup Roja sauce thinly in a 9×13 inch baking dish, ensuring the bottom is covered. Lay down your first layer of 3-4 lasagna noodles (no-boil or pre-boiled until flexible). Top with half of the meat/crumble mixture, then half of the cottage or ricotta cheese, and a sprinkle of 0.5 cup mozzarella. Add another layer of noodles. Spread half of the Verde sauce, then another 0.5 cup mozzarella. Repeat these red and green layers, ending with noodles, the remaining Roja sauce, and a generous topping of 1 cup mozzarella and 0.5 cup Parmesan.
- Bake to Golden Perfection: Cover the dish loosely with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and golden brown on top, and the edges are lightly crisp.
- Rest Before Serving: Let the lasagna sit on a wire rack after baking for 10-15 minutes. This crucial step allows the layers to set, making for cleaner, more beautiful slices and preventing it from falling apart.
Notes
Using quality store-bought sauces is a fantastic shortcut for busy weeknights. If your lasagna looks too dry, pour 0.25 cup extra Roja sauce around the edges before baking uncovered. If cheese isnt browning, a quick broil for 1-2 minutes can achieve that golden crust (watch carefully!). Resting the lasagna after baking is crucial for clean slices.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 380 calories
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: homemade lasagna, Roja Verde, layered bake, easy dinner, comfort food, Italian, baked, cheese, family meal