Spicy Calabrian Pesto Olive Oil Traditional 18 Year Balsamic

Classic Lasagna with Spicy Calabrian Pesto Olive Oil and Traditional 18 Year Balsamic

Name: Classic Lasagna with Spicy Calabrian Pesto Olive Oil and Traditional 18 Year Balsamic
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6-12
Cuisine: Italian
Ingredients: 9 Oven-ready lasagna sheets; 2 Jars pasta sauce; 1 Lb. Ground beef; 1 Lb. Frozen spinach, thawed; 2 Eggs; 2 Cups cottage cheese; ½ Cup grated Parmesan cheese (plus more for serving); 2 Cups shredded mozzarella; 2 Tbsp. Spicy Calabrian Pesto Olive Oil; 2 Tbsp. Traditional 18 Year Balsamic; 1 Tbsp. Worcestershire sauce; Salt and pepper, to taste

Apr 15, 2026

Layers of creamy ricotta, rich tomato sauce, and just a hint of savoury spice from our Spicy Calabrian Pesto Olive Oil make this classic lasagna the perfect comfort dish! You can mix it up by adding some extra veggies or swapping the meat for whatever you have on hand. You really can't go wrong!

Classic Lasagna with Spicy Calabrian Pesto Olive Oil and Traditional 18 Year Balsamic

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

6-12

Prep Time

30 minutes

Cook Time

2 hours

Layers of creamy ricotta, rich tomato sauce, and just a hint of savoury spice from our Spicy Calabrian Pesto Olive Oil make this classic lasagne the perfect comfort dish! You can mix it up by adding some extra veggies or swapping the meat for whatever you have on hand.

Author:

Allan Hussey

Image of Classic Lasagna with Spicy Calabrian Pesto Olive Oil and Traditional 18 Year Balsamic

Ingredients

9 Oven-ready lasagna sheets
2 Jars pasta sauce
1 Lb. Ground beef
1 Lb. Frozen spinach, thawed
2 Eggs
2 Cups cottage cheese
½ Cup grated Parmesan cheese (plus more for serving)
2 Cups shredded mozzarella
2 Tbsp. Spicy Calabrian Pesto Olive Oil
2 Tbsp. Traditional 18 Year Balsamic
1 Tbsp. Worcestershire sauce
Salt and pepper, to taste

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Directions

Heat Spicy Calabrian Pesto Olive Oil in a large skillet over medium heat. Addground beef, season with salt, and cook until browned, breaking it up as it cooks.
Add 18 Year Traditional Balsamic and Worcestershire sauce to the pan and let it bubble for about 30 seconds, scraping up anything stuck to the bottom. Pour in both jars of pasta sauce, stir well, and let the sauce simmer for about 5 minutes.
Place the thawed spinach in a clean towel and squeeze it very well to remove as much water as possible. In a bowl combine the drained spinach, cottage cheese, eggs, Parmesan cheese, salt, and pepper. Mix until everything is evenly combined.
Spread a layer of the meat sauce on the bottom of a baking dish. Add lasagna sheets. Spread another layer of meat sauce and another layer of lasagna sheets on top.
Spread the spinach cottage cheese filling on top and the final layer of pasta sheets, covering it all with the remaining meat sauce on top. Sprinkle mozzarella on top.
Cover the dish with foil, place it on a baking sheet, and bake at 400°F (200°C) for 1 hour. Remove the foil and bake another 15–20 minutes, until the cheese is browned.
Let the lasagna rest for 20 minutes before slicing so it holds together. Serve with a little extra Parmesan on top, if desired.