Ingredient Spotlight. Our Milanese Gremolata Infused Olive Oil tastes like bright lemon zest, garlic, and parsley in a single silky pour — it lifts the rich ricotta and keeps every bite lively. We also brown the beef in our Basil Infused Olive Oil for a sweet, verdant backbone under the sauce.
Ingredients
1 box oven-ready lasagna noodles
1 lb ground beef
1 jar (24 oz) marinara or spaghetti sauce
1 tsp garlic, minced · ¼ cup sugar (optional, to balance the sauce)
Warm the Basil oil in a saucepan over medium heat and brown the ground beef until no pink remains. Stir in the marinara, garlic, and sugar; simmer until warm and glossy.
In a bowl, fold 1 Tbsp of the Milanese Gremolata oil into the ricotta — this is the bright, lemony layer that sets our lasagna apart.
Layer: noodles, meat sauce, dollops of the gremolata ricotta, then mozzarella. Repeat twice. Finish the top with mozzarella alone.
Bake 30–40 minutes, until bubbling and golden. Rest 10 minutes, then finish with a raw drizzle of the remaining Milanese Gremolata oil just before serving.
Chef's Notes
Resting is not optional — it lets the layers set so you get clean, tidy squares.
The finishing drizzle goes on off the heat; raw is where that fresh lemon-herb aroma lives.
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