- 2 tablespoons olive oil
- 1 pound ground beef (can be lean)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste
- 24oz jar good quality marinara sauce (I use Rao's)
- 1/2 cup water (fill the empty marinara sauce jar)
- 15oz whole milk ricotta
- 1 lemon
- 1/2 cup freshly grated pecorino romano cheese
- 2/3 cup sliced fresh basil
- 18oz fresh lasagna sheets (I buy from Wegman's)
- 16 oz fresh mozzarella, cut into thin pieces, and broken up into chunks
- Freshly grated parmigiano reggiano cheese to taste
In a large skillet, heat the olive oil. Add the ground beef and sear on one side before breaking it up with a spoon and continuing to brown. Season the meat with kosher salt, black pepper, red pepper flakes, and ground oregano. Go easy on the salt -- the cheese and sauce have their own salt.
When the meat is all the way cooked through, pour over the marinara sauce. Then fill the jar with 1/2 cup water, shake it up, and add to the skillet. Simmer on low, uncovered for 30 minutes.
Meanwhile, mix together the ricotta, the zest of your lemon, the pecorino romano cheese, and basil. Add lots of freshly ground black pepper; set aside.
Let the meat cool off a bit before assembling.
Preheat the oven to 375° F.
I like to use a 8x10" dish, but you can cut the lasagna sheets to fit your pan. Layer the lasagna, starting with a little bit of sauce at the bottom, then the pasta, then more sauce, then ricotta, broken up mozzarella pieces, then more pasta, sauce, repeat. On the last layer, generously grate parmigiano reggiano.
Cover with aluminum foil and bake 30 mins covered, then remove the foil and bake 20 more minutes, or until bubbling and golden brown. Let cool 10 mins before cutting.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.