Sort ingredients
uberjonas
QR Code
Listen
Pdf
Preheat oven to 400.
In a large cast iron skillet, brown the beef and sausage until no longer pink, about five minutes. Drain any excess fat if needed. Add the Italian seasoning, and good pinch of salt. Cook another minute, then transfer the meat to another bowl.
In a medium bowl, combine the ricotta, 2 Tbs. freshly chopped parsley, the zest of the lemon, 1 Tbs. lemon juice and a good pinch of salt and pepper. Stir to combine.
Back in the skillet, ladle in about a cup of marinara, and spread it out to cover the bottom. Add half of the ground beef and sausage mix, spreading out to cover the sauce. Then dollop half the ricotta cheese over the meat, followed by half of the gnocchi, and ⅓ of the shredded cheese. Ladle another cup of sauce over the cheese, followed the rest of the meat, the second half of the ricotta, the rest of the gnocchi and another ⅓rd of the grated cheese. Finish with the last bit of marinara and the remaining cheese.
Bake for 30 minutes, or until the cheese is browned and bubbly. If you need to flip the oven to broil, that works!
Let the lasagna sit for about 10 minutes, allowing the sauce to cool and for everything to solidify just slightly. You don’t want a super runny lasagna! Let it sit, yo. Garnish with parsley right before you serve.
Now, dig in.
Serves 4-6!