Authentic Italian Beef Lasagna


For the Soft White Cheese Layer:

  • 16 oz. Lifeway Kefir Farmer Cheese
  • 1 large Egg

For the Slow Cooked Beef Layer:

  • 1 1/2 - 2 lbs.  Lean Ground Beef
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/2 Yellow Onion, (minced)
  • 2 Garlic Cloves, (minced)
  • 28 oz. Crushed Tomatoes
  • 6 oz. Tomato Paste
  • 6.5 oz.  Tomato Sauce
  • 1/3 cup Beef Broth
  • 1/4 cup Fresh Parsley, (chopped)
  • 1 tbsp. Dried Italian Herbs
  • 1 tsp. Salt
  • 1 tsp. Black Pepper


  • 16 oz. Lasagna Noodles
  • 1/2 cup Shredded Mozzarella Cheese


For the Slow Cooked Beef Layer:

  1. In a large saucepan, heat up the olive oil for 1 minute. Add in the minced onion to saute for 2-3 minutes, then add in the garlic to saute for 1 minute, or until fragrant.
  2. Add in the ground beef, using a spatula to break it up. Cook for 5-8 minutes, until beginning to brown. Add in the remaining 'slow cooked beef layer' ingredients, then stir together until well combined.
  3. Bring to a boil, cover with a lid, then lower the heat to simmer for at least 45 minutes, up to 1 1/2 hours.

For the Soft White Cheese Layer:

  1. Simply whisk the egg in a medium-sized bowl, then stir in the farmer cheese.

To Assemble:

  1. Preheat oven to 350F.
  2. Bring a large pot of salted water to a boil. Add in the lasagna noodles to cook for 8 minutes, then drain and rinse with cold water.
  3. In a 9x13" baking pan, add 1/2 cup beef mixture to spread out evenly. Add a layer of lasagna noodles that are slighty overlapping one another. Add 1/3 of the ricotta mixture to spread evenly on the noodles, then top with 1/3 of the remaining beef mixture. Repeat until all ingredients are used, then top with the shredded mozzarella cheese.
  4. Bake for 20 minutes (covered with foil), then an additional 20 minutes (without foil). Let it rest for at least 10 minutes before serving warm.