Wolf & Fin



Amount Ingredient Calories Link
1 lbs. Ground Beef 1068 Buy Fresh!
1 cup Onion (Diced) 64 Buy Fresh!
2 cloves Garlic (Minced) 406 Buy Fresh!
2 tbsp. Tomato Paste 47 Buy Fresh!
28 oz. Tomato Sauce 228 Buy Fresh!
120 grams 00 Flour 437
80 grams Semolina Flour 288
1/2 tsp. Kosher Salt 0
2 whole Eggs 156 Buy Fresh!
4 tbsp. Olive Oil 478
1/2 tsp. Black Pepper 4
2 tbsp. Kosher Salt 0
1 tbsp. Sugar 48
1 tsp. Oregano 5
3 cups Mozzarella (Shredded) 1008 Buy Fresh!
2 cups Ricotta Cheese 1062 Buy Fresh!
1/4 cup Parmesan Cheese 146
2 tbsp. Salted Butter 204 Buy Fresh!


In a large skillet heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add the ground beef stirring frequently until the beef is lightly browned. Remove the ground beef from the pan, add 2 tablespoons of olive oil, chopped onion, and minced garlic. Cook the onions and garlic until translucent. Next, stir in the ground beef, tomato puree, tomato paste, sugar, oregano, kosher salt, and freshly ground black pepper. Bring the mixture to a simmer and cook until slightly reduced. Remove from heat.

To make the lasagna sheets, mix together 00 flour, semolina flour, and 1/2 teaspoon of salt. Sift the mixture through a fine mesh strainer. Make a well in the middle of the flour and add 2 eggs. Using a spoon, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. Keep mixing the eggs and the flour in a circular motion until the dough comes together in a thick rough dough.

Then using your hands knead the dough for 3-5 minutes until the dough is elastic and sticky. Wrap the dough with a plastic wrap and let it rest at the room temperature for 30 minutes. When the pasta dough is rested, roll out the pasta dough until it is thin enough to your liking and cut into lasagna sheets. Transfer the lasagna sheets to a lightly floured baking pan. In a large mixing bowl combine 2 cups of shredded mozzarella, 2 cups of ricotta, 1/4 cup of parmesan cheese, and one egg.

In a large baking pan, add 1 cup of meat sauce. Top with pasta sheets. Layer with 1 cup of meat sauce and 1/3 of the cheese mixture. Repeat the process finishing with pasta sheets topped with meat sauce. Add 1 cup of reserved shredded mozzarella on top and salted butter, placing butter dollops every couple of inches. Cover the lasagna with aluminum foil and bake for 30 minutes at 375 °F. Uncover and bake until the top of the lasagna is browned and bubbly. Let the lasagna rest for 10 minutes before cutting.


One serving of lasagna is about 628 calories.

Recommended Serving Size: 7 oz. (Approximately 628 cal.)
Total Servings: Approximately 9

Items Used

Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.