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Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and minced garlic and sauté until fragrant and softened, about 5-7 minutes.

Add the ground beef to the pot. Brown the meat, breaking it up with a spatula, until no pink remains. Drain any excess grease using paper towels or by carefully tilting the pot and spooning it out.

Season the browned ground beef with 1 tablespoon of Kinder's Buttery Garlic & Herb seasoning, 1 tablespoon of Mrs. Dash Original seasoning blend, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Mix well to combine.

Pour in the 32 ounces of Rao's Homemade Marinara and the 24 ounces of Rao's Homemade Four Cheese Marinara. Stir to combine with the meat.

Season the meat sauce again with 1/2 teaspoon of Mrs. Dash, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 tablespoon of chopped fresh oregano, and 2 tablespoons of granulated sugar. Stir everything together and let the meat sauce simmer gently while you prepare the ricotta mixture.

In a medium bowl, combine the 15 ounces of ricotta cheese and 2 eggs. Mix well.

Season the ricotta mixture with 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of Mrs. Dash, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1/2 teaspoon of Kinder's Buttery Garlic & Herb seasoning, 1/2 teaspoon of Italian seasoning, and 1/2 cup of freshly grated Parmesan cheese. Mix all ingredients thoroughly until well combined and smooth.

Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
Spread a thin layer of the prepared meat sauce on the bottom of the baking dish.

Place a layer of lasagna noodles over the meat sauce. (If using traditional noodles, ensure they are pre-boiled according to package directions).

Spread approximately one-third of the ricotta mixture evenly over the lasagna noodles.

Sprinkle approximately 1 cup of shredded mozzarella cheese and 1/4 cup of shredded cheddar cheese over the ricotta layer.

Repeat the layering process three more times: meat sauce, lasagna noodles, ricotta mixture, mozzarella cheese, and cheddar cheese. For the final layer, spread a generous amount of meat sauce over the last layer of noodles, then top with the remaining mozzarella and cheddar cheese.

Sprinkle the top cheese layer with 1/2 teaspoon of Italian seasoning for garnish.

Cover the baking dish tightly with aluminum foil.

Bake in the preheated oven for 45 minutes.

After 45 minutes, carefully remove the foil. Broil the lasagna for about 2 minutes, or until the cheese topping is golden and bubbly. Watch carefully to prevent burning.

Remove the lasagna from the oven and let it sit for about 20 minutes before cutting and serving. This allows the layers to set and prevents it from falling apart.

Serve the lasagna with Texas Roadhouse rolls (prepared with their provided glaze) and a side salad made with chopped lettuce, cucumber, tomato, and ranch dressing, if desired.


Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and minced garlic and sauté until fragrant and softened, about 5-7 minutes.

Add the ground beef to the pot. Brown the meat, breaking it up with a spatula, until no pink remains. Drain any excess grease using paper towels or by carefully tilting the pot and spooning it out.

Season the browned ground beef with 1 tablespoon of Kinder's Buttery Garlic & Herb seasoning, 1 tablespoon of Mrs. Dash Original seasoning blend, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Mix well to combine.

Pour in the 32 ounces of Rao's Homemade Marinara and the 24 ounces of Rao's Homemade Four Cheese Marinara. Stir to combine with the meat.

Season the meat sauce again with 1/2 teaspoon of Mrs. Dash, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 tablespoon of chopped fresh oregano, and 2 tablespoons of granulated sugar. Stir everything together and let the meat sauce simmer gently while you prepare the ricotta mixture.

In a medium bowl, combine the 15 ounces of ricotta cheese and 2 eggs. Mix well.

Season the ricotta mixture with 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of Mrs. Dash, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1/2 teaspoon of Kinder's Buttery Garlic & Herb seasoning, 1/2 teaspoon of Italian seasoning, and 1/2 cup of freshly grated Parmesan cheese. Mix all ingredients thoroughly until well combined and smooth.

Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
Spread a thin layer of the prepared meat sauce on the bottom of the baking dish.

Place a layer of lasagna noodles over the meat sauce. (If using traditional noodles, ensure they are pre-boiled according to package directions).

Spread approximately one-third of the ricotta mixture evenly over the lasagna noodles.

Sprinkle approximately 1 cup of shredded mozzarella cheese and 1/4 cup of shredded cheddar cheese over the ricotta layer.

Repeat the layering process three more times: meat sauce, lasagna noodles, ricotta mixture, mozzarella cheese, and cheddar cheese. For the final layer, spread a generous amount of meat sauce over the last layer of noodles, then top with the remaining mozzarella and cheddar cheese.

Sprinkle the top cheese layer with 1/2 teaspoon of Italian seasoning for garnish.

Cover the baking dish tightly with aluminum foil.

Bake in the preheated oven for 45 minutes.

After 45 minutes, carefully remove the foil. Broil the lasagna for about 2 minutes, or until the cheese topping is golden and bubbly. Watch carefully to prevent burning.

Remove the lasagna from the oven and let it sit for about 20 minutes before cutting and serving. This allows the layers to set and prevents it from falling apart.

Serve the lasagna with Texas Roadhouse rolls (prepared with their provided glaze) and a side salad made with chopped lettuce, cucumber, tomato, and ranch dressing, if desired.
