Don’t Miss the Goods

Get delicious recipes delivered to your inbox.

Get This & More

Get delicious recipes delivered to your inbox.

Made this Recipe?

We’d love to see your photos and hear about how it turned out!

Join the Conversation 7 Comments

Lasagna, My Way

December 19, 2021 | By Jeremy Scheck | 7 Comments

Lasagna, My Way


  • 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.

Add a Comment


  1. This was absolutely delicious. Best method I’ve ever used. Have done béchamel in the past but it’s just too heavy and messy… the ricotta/pecorino/basil combo is just magic. Thank you for an excellent recipe and inspirational video to make me want to make this for Christmas night!

  2. do you have any recommendations to increase the recipe to fit in a 9 x 13 pan instead of a 8 x 10??

    I was hoping to make this Friday night for a large crowd

    1. Well, a 9×13 pan is about 50% larger than an 8×10 pan (assuming equal depth), so just increase all the ingredients by 50%. Exact amounts aren’t important in this recipe, so just keep layering ingredients until you fill up the pan or until everything is used up, whichever comes first!

  3. Loved this take on homemade lasagna! The lemon zest was a gamechanger for me. This was an easy take on a classic – loved it and fed us for days with the leftovers!

  4. This was really easy to make and was so good. I also really liked that most of the time spent was down time, waiting for things to cook so I could have everything cleaned up before we ate

  5. I just made this . Followed the exact recipe and it was AMAZING ! My fiancé had two plates. I cannot wait to make this for the rest of my family. Scheck your the best !!!!!

Share Your Thoughts

Your email address will not be published. Required fields are marked *

@ScheckEats on Instagram
Skip to Recipe