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Lasagna with Sweet Basil Olive Oil Blend

Recipe by Recipe submitted by Mary Fisher, Product Focus Group Alumni Member


  • 12 oz whole grain lasagna noodles
  • 8 oz ground beef
  • 2 teaspoons Sweet Basil Olive Oil Blend
  • 8 oz Portobello mushrooms, chopped
  • 4 cups low-sodium marinara sauce
  • 15 oz part-skim ricotta cheese
  • 1 package frozen chopped spinach, thawed and drained
  • 1 large egg, lightly beaten
  • Pinch of ground nutmeg
  • 2/3 cup grated part-skim mozzarella
  • 1/4 cup grated Parmesan
  • Sea salt to taste


1. Cook noodles al dente per package directions. Drain well, lay out onto Roul’Pat to prevent sticking. Heat skillet over medium-high heat. Add meat and cook until no longer pink, breaking up lumps, 3-6 minutes. Transfer to plate or Round Mold, discarding any fat remaining in skillet.

2. Add oil to skillet and heat over med-high heat. Add mushrooms and cook, stirring, until liquid is evaporated and mushrooms begin to brown. Stir in meat, 1/2 tsp sea salt, and 2 cups marinara sauce. Simmer 2 minutes. Combine ricotta, spinach, egg, nutmeg, and 1/2 tsp salt and pepper in mixing bowl.

3. Spread 1 cup of the remaining marinara in Grande Mold or choice of Tray. Top with a layer of lasagna noodles, touching but not overlapping. Spread half ricotta mixture on top. Add another layer of noodles and half of meat mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, remaining meat mixture and finally 1 more layer of noodles. Top with remaining 1 cup marinara. Sprinkle with the grated cheeses.

4. Cover with Silpat and bake at 375 degrees for 45 minutes. Uncover and bake 15 minutes longer.

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