• 125g local Ontario mozzarella, torn
  • 2 cups local Ontario ricotta cheese
  • 3/4 cup local Ontario parmesan cheese grated, plus additional for serving
  • 1 tbsp extra virgin olive oil
  • 200g medium ground beef
  • 1 small onion diced
  • 2 cloves garlic diced
  • 1 can (796 ml) tomatoes, mashed
  • 1/2 tsp red pepper flakes
  • 1 egg, beaten
  • 2 tbsp basil, chopped, plus additional for serving
  • 4 fresh lasagna sheets, cut in half lengthwise
  • Sea salt and fresh ground pepper


  • Preheat oven to 350°F.
  • Heat a 12” cast iron skillet on medium-high. Add olive oil and once it begins to smoke, break up the beef into small pieces and arrange in the skillet.
  • Sear for 5 minutes, turning after 3 minutes, until the beef is browned and slightly caramelized. Add the onion and garlic, and cook an additional 2 minutes, stirring often, until softened and fragrant. Pour in the mashed tomatoes, then stir in the red pepper flakes, and season with a pinch each of salt and pepper. Bring to a boil, then reduce heat to simmer while preparing the lasagna sheets.
  • In a small mixing bowl combine 1 1/2 cups of local Ontario ricotta cheese, local Ontario parmesan cheese, egg, and basil. Season with salt and pepper to taste. Lay the lasagna sheets on a clean countertop. Spread an equal amount of ricotta mixture onto each lasagna sheet and roll from the short end so the cheese just begins to ooze out the sides.
  • Carefully place the lasagna rolls in the sauce and wiggle them in with a spoon so the sauce covers the top. Spoon a little of the sauce overtop if necessary.
  • Arrange the local Ontario mozzarella over the lasagna and dollop with remaining ricotta cheese. Place in the oven to bake for 30 minutes, until the cheese is golden and bubbling, and the lasagna noodles are tender.
  • Before serving, top with a sprinkling of additional chopped basil and Parmesan.


Calories 658
Protein 51.1 g
Carbohydrates 31.5 g
Fat 35.4 g
Sodium 2267.5 mg
Fiber 3.8 g
Calcium  1094.8 mg

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