There are plenty of frozen lasagnas out there. And to be fair, some of them aren’t bad. They’re convenient, predictable, and sometimes even decent. But if you’re looking to elevate your menu or just want to prove that not all lasagna is created equal, it’s time to go scratch.
This recipe is a great foundation. It’s simple, satisfying, and a crowd-pleaser. Even better, CVap technology ensures consistent cooking with perfect texture from edge to center. Feel free to make it your own; this one’s built for customization.
Setpoints: 200°F Vapor/ 350°F Air (High Yield OFF)
Cook Time: 45 minutes
Hold Settings: 150°F Vapor / 160°F Air for up to 4 hours.
Ingredients
- 4 boxes (9 oz each) Barilla Oven-Ready Lasagna Sheets
- 4 jars (24 oz each) Rao’s Roasted Garlic Spaghetti Sauce
- 3 lbs. 80/20 Ground Beef
- 2 containers (30 oz each) Ricotta Cheese
- 1½ lbs. Shredded Mozzarella Cheese, divided
- 12 oz Shredded Parmesan Cheese
- 4 Whole Eggs
- Salt and Pepper, to taste
Assembly & Cooking Process
- Brown the Beef
In a medium pot over medium heat, cook the ground beef until fully browned, breaking it up as it cooks. Season with salt and pepper. - Mix the Cheese Filling
In a large bowl, mix ricotta, parmesan, eggs, and 1 pound of shredded mozzarella. Stir until smooth and chill until ready to use. - Prepare the Pan
Coat the bottom of a 4-inch-deep hotel pan with ½ cup of spaghetti sauce. - Build the Meat Sauce
Stir the remaining sauce into the browned beef and mix well. - Layer It Up
- Place a single layer of oven-ready lasagna sheets in the pan (shingled slightly if needed).
- Add several spoonfuls of meat sauce and spread evenly.
- Drop 3–4 scoops of the ricotta mixture over the sauce and spread.
- Sprinkle a handful of the reserved mozzarella.
- Repeat layers until the pan is about ¾ full.
- Top It Off
Finish with a final layer of the ricotta mixture and the remaining mozzarella on top. - Bake in CVap RTV Oven
Cover the pan with parchment and foil. Place in the CVap RTV oven at 200°F Vapor/ 350°F Air (High Yield OFF) for 45 minutes. - Hold for Service (Optional)
After baking, you can hold the lasagna in your CVap at 150°F Vapor/ 160°F Air for up to four hours without drying out or overcooking
The Result: Classic Comfort, Perfectly Controlled
This lasagna comes out gooey, cheesy, and perfectly browned on top. Thanks to CVap’s precise temperature and vapor control, every layer, from pasta to filling, is fully cooked and beautifully moist.
We served ours with toasted garlic bread for a complete, craveable lunch option. Whether you’re running a high-volume kitchen or hosting a team lunch, this scratch-made recipe proves that lasagna doesn’t have to come from a freezer to be fast and consistent.
Want to add a signature spin? Try these easy upgrades:
- Swap beef for ground turkey or Italian sausage.
- Add sautéed spinach or mushrooms between layers.
- Use house-made marinara for extra flavor credit.
- Mix in fresh herbs or red pepper flakes for a kick.
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