Prep Time
20 Minutes
Cook Time
50 Minutes
  • 3 cups whole milk ricotta

  • 3 1/2 cups shredded low-moisture mozzarella cheese, divided

  • 1 1/2 cups grated Parmesan cheese, divided

  • 2 large eggs

  • 1 cup finely chopped fresh parsley, loosely packed

  • 2 1/2 teaspoons kosher salt, divided

  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 1 pound ground beef

  • 4 cloves garlic, minced

  • 2 tablespoons Savory Seasoning

  • 6 cups marinara sauce, divided

  • Nonstick cooking spray, for greasing

  • 1/2 pound lasagna noodles, cooked according to package instructions


  • 1 Preheat the oven to 375˚F (190˚C).
  • 2 In a large bowl, mix together the ricotta, 2 cups of mozzarella, 1 cup of Parmesan, eggs, parsley and 1 teaspoon salt. Set aside.
  • 3 In a large pan, heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes, until translucent. Add the ground beef, breaking up with a wooden spoon. Stir in the garlic, Savory spice blend, and remaining 1½ teaspoons salt. Cook for 8 minutes, until the meat is no longer pink. Add 5 cups of marinara sauce and stir to combine.
  • 4 To assemble the lasagna, grease a 9 x 13-inch baking dish with nonstick spray. Spread the remaining cup of marinara sauce over the bottom of the dish. Lay 4 sheets of lasagna on top of the sauce. Spread 1½ cups of the ricotta mixture on top of the noodles. Pour 1½ cups of meat sauce on top of the cheese. Repeat with the remaining ingredients, finishing with a layer of meat sauce. Loosely cover the baking dish with foil.
  • 5 Bake for 40 minutes.
  • 6 Increase the oven temperature to 500ºF (260˚C). Uncover the lasagna and sprinkle the remaining 1½ cups mozzarella and ½ cup Parmesan over the top.
  • 7 Bake the lasagna for 5 minutes more, until the cheese is bubbly and browned.
  • 8 Enjoy!