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Easy Cheesy Deconstructed Lasagna Bowls

Easy Cheesy Deconstructed Lasagna Bowls - featured image
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A quick and comforting deconstructed lasagna recipe that combines cheesy, meaty tomato sauce with pasta and creamy cheeses, perfect for busy weeknights or family dinners.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 preferred)
  • 2 tbsp olive oil (extra virgin recommended)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and black pepper to taste
  • 1 cup (240 ml) ricotta cheese
  • 1 cup (240 ml) small-curd cottage cheese
  • 2 cups (200 g) shredded mozzarella cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 12 oz (340 g) cooked pasta shells or rotini (gluten-free pasta optional)
  • Fresh basil or parsley, chopped (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of your chosen pasta and cook according to package instructions until al dente (usually 8-10 minutes). Drain and set aside. Reserve a cup of pasta water to loosen the sauce if needed.
  2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 medium diced yellow onion and sauté for 4-5 minutes until translucent and fragrant. Add 3 minced garlic cloves and cook for 30 seconds more, stirring constantly.
  3. Add 1 pound (450 g) ground beef to the skillet. Break it up with a spatula and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
  4. Stir in one 28-ounce (800 g) can crushed tomatoes and 2 tablespoons tomato paste. Sprinkle 1 teaspoon each of dried oregano and basil, plus salt and pepper to taste. Bring to a simmer and cook for 10-12 minutes, stirring occasionally until sauce thickens slightly.
  5. In a separate bowl, mix 1 cup (240 ml) ricotta cheese with 1 cup (240 ml) small-curd cottage cheese until smooth.
  6. Assemble the bowls by starting with a generous spoonful of cooked pasta in each serving bowl. Top with a scoop of the ricotta-cottage cheese mixture. Ladle warm meat sauce over the top.
  7. Sprinkle 2 cups (200 g) shredded mozzarella and 1/2 cup (50 g) grated Parmesan over each bowl. Optionally, broil the bowls for 2-3 minutes to melt and lightly brown the cheese.
  8. Garnish with freshly chopped basil or parsley and serve immediately.

Notes

Reserve pasta water to loosen sauce if needed. Do not rush browning the beef for better flavor. Mix ricotta and cottage cheese by hand for best texture. Watch broiling cheese carefully to avoid burning. For vegetarian or dairy-free versions, substitute ground beef and cheeses accordingly.

Nutrition

Keywords: lasagna, deconstructed lasagna, cheesy lasagna, quick dinner, comfort food, easy recipe, weeknight meal

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