Provolone Lasagna

Provolone Lasagna

We have people over for supper a lot this time of year and one of my favorite things to make is a lasagna.  Sometimes, I make my Enchilada Lasagna and other times, I make this provolone version.  Lasagnas are great because you can make them in advance and just pop them in the oven before your guests arrive.  All you need to accompany this meal is a big salad and crusty garlic bread.  Dinner is done!

This recipe serves six to eight.

Shopping List
2 pounds of ground beef (or bulk Italian sausage)
1 onion, chopped
3 cloves of garlic, chopped
1 (28 oz) can of whole tomatoes (I love San Marzano)
1 (6 oz) can of tomato paste
2 tablespoons Italian seasoning
a big handful of basil, chopped (reserve some for garnish)
about a cup of grated Parmesan cheese (reserve some for garnish)
2 cups of shredded provolone cheese
1 box of lasagna noodles (I like the kind you don’t have to boil first!)
Extra Virgin Olive Oil (EVOO)
salt and pepper

Preheat oven to 350 degrees.

Grease (I use Pam) a 9×13 baking dish.  Set aside.

In a pot over medium-high heat, brown your beef in a big drizzle of EVOO.  Once browned and crumbly, stir in your chopped onion and garlic.  Saute about five minutes or until the onions are tender.  Next, stir in your whole tomatoes and lightly break them up with a wooden spoon or spatula.  Stir in your tomato paste, Italian seasoning, chopped basil and Parmesan cheese.  Reduce the heat to low and allow everything to simmer about 10 minutes.  After that, you’re ready to assemble.

Place a third of your meat mixture down across the bottom of your prepared baking dish.  Next, sprinkle over a third of your provolone followed by a row of lasagna noodles.  Repeat once more.  After that, spread the remaining third of your meat mixture down over the lasagna noodles followed by the rest of your provolone.

Pop your lasagna in the oven and bake uncovered about 35 to 40 minutes or until the edges of your noodles brown up a bit and it’s nice and bubbly.

Remove from oven and allow to sit about 5 minutes before cutting into squares.  Serve with a garnish of Parmesan and some more chopped basil.

An easy little lasagna for either your weeknight or your company.


Provolone Lasagna

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  • Narci October 6, 2016 at 5:47 am

    Just yum! I love a good lasagna!! This looks delicious!

  • Erin October 6, 2016 at 7:05 am

    Love your recipes! Curious what brand of cookware do you use or recommend? (I.e pots and pans, skillets) thanks!

  • Erika Slaughter October 6, 2016 at 7:29 am

    You had me at provolone. :). I love meals like this because we’ll eat the leftovers on a busy week night.

  • Stacey W. October 6, 2016 at 10:14 am

    yum this looks delicious! My hubby hates ricotta cheese and I don’t know why I’ve never thought of substituting it like this!

  • Lizzie October 6, 2016 at 1:41 pm

    If you wanted to pre prepare this, would you assemble, refrigerate and then cook fully later on, or would you cook fully and then reheat?

    Thank you !! xx

    • Mix and Match Mama October 6, 2016 at 2:09 pm

      I would assemble and then wait to bake off when you’re ready to serve. Enjoy!

  • Amy October 8, 2016 at 1:34 pm

    Where do you find shredded provolone? I looked all over my grocery store for it today and didn’5 find any.

    • Mix and Match Mama October 9, 2016 at 5:42 am

      I buy a block of Provolone and shred it myself :).

  • Erin October 11, 2016 at 8:29 am

    I just wanted to share I made this over the weekend – and loved it! It was different not having the ricotta in the lasagna but was still yummy!! I think I am going to make the sauce for spaghetti sometime! Thanks!