Sunday Lasagna with Milanese Gremolata Ricotta

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)
• 15 oz ricotta · 2 cups mozzarella, shredded
• 1 Tbsp Basil Infused Olive Oil
• 2 Tbsp Milanese Gremolata Infused Olive Oil, divided

Instructions

1. Heat oven to 400°F and grease a 9x9 pan.
2. 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.
3. 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.
4. Layer: noodles, meat sauce, dollops of the gremolata ricotta, then mozzarella. Repeat twice. Finish the top with mozzarella alone.
5. 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.

Make It Yours

• Swap in our Garlic Infused Olive Oil to brown the beef for a deeper, savory backbone.

Allergens: contains gluten and dairy.

That gremolata ricotta is a trick worth tasting for yourself — come try the oil at the shop.