Three Cheese Lasagna with Meat Sauce
Prep time
Cook time
Total time
The perfect lasagna, loaded with mushrooms, meat, and three different kinds of cheese.
Recipe type: Main
Cuisine: American
Serves: 8
  • Italian Gravy/Meat Sauce
  • 1-1 lb package oven ready/no-boil lasagna noodles
  • 1 lb ricotta cheese
  • 1 egg, lightly beaten
  • 1 clove garlic, crushed
  • 1½ tbsp chopped marjoram
  • 1½ tbsp chopped oregano
  • 2 tsp chopped thyme
  • 1 lb low-moisture mozzarella cheese, shredded
  • 1 cup grated Parmesan cheese
  1. Preheat oven to 375F.
  2. Spread about 1 cup of the meat sauce on the bottom of a 13x9 inch baking dish so that the bottom is completely covered. Use a little more if necessary.
  3. Top this with two lasagna noodles running the length of the dish. The noodles will expand as they absorb the liquid during cooking, so don't worry if there are gaps on the sides.
  4. Stir the ricotta, egg, garlic, and herbs in a medium bowl. Spread ⅓ of this mixture over the lasagna noodles. Top with ¼ of the mozzarella and ¼ of the Parmesan cheese. Top with a cup of the meat sauce, and repeat these layers two more times.
  5. For the final layer, start another noodle layer, then cover with meat sauce so that the noodles are completely covered. Top with remaining mozzarella and Parmesan cheeses.
  6. Bake 40-45 minutes until golden brown and bubbly. Allow to rest a few minutes before serving.
Note: In making the sauce, I used ground veal and Jimmy Dean sausage instead of the ground beef and Italian sausage as well as subbing shiitake mushrooms for the criminis. Feel free to make similar substitutions to suit your tastes.

Also note: If you cannot find no-boil noodles, regular noodles are fine--just bake a few extra minutes so that they're cooked through. In any event, you'll have a few leftover noodles here.
Recipe by Webicurean at