Parsley Mediterranean Las Vegas Recipe

Parsley Mediterranean Las Vegas is a vibrant, herb-forward twist on classic lasagna, inspired by the fresh flavors of the Mediterranean and named for the city where it’s become a favorite. Layers of tender pasta, a rich tomato-meat sauce, creamy béchamel, and a generous amount of parsley-infused ricotta create a comforting yet bright dish. The parsley, used both in the filling and as a finishing garnish, adds a fresh, slightly peppery note that cuts through the richness, making every bite balanced and satisfying.

Ingredients

12 oz (340 g) lasagna noodles (about 12 sheets, no-boil or traditional)
2 tbsp (30 ml) olive oil
1 large yellow onion, finely chopped (about 1 cup / 150 g)
4 cloves garlic, minced
1 lb (450 g) ground beef (or ground lamb for a more traditional flavor)
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
1 can (28 oz / 800 g) crushed tomatoes
2 tbsp (30 g) tomato paste
1 cup (240 ml) water or low-sodium beef broth
2 cups (500 g) whole-milk ricotta cheese
1 large egg
1 cup (30 g) fresh flat-leaf parsley, finely chopped, plus extra for garnish
1/2 cup (50 g) grated Parmesan cheese, divided
3 cups (340 g) shredded mozzarella cheese
For the béchamel: 4 tbsp (60 g) butter, 1/4 cup (30 g) all-purpose flour, 3 cups (720 ml) whole milk, 1/4 tsp ground nutmeg, salt to taste

Instructions

Make the meat sauce: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more. Add the ground beef, breaking it up with a spoon, and cook until browned, about 8 minutes. Drain excess fat if desired. Stir in oregano, thyme, salt, and pepper. Add the crushed tomatoes, tomato paste, and water (or broth). Bring to a simmer, then reduce heat to low and let it gently bubble for 20 minutes, stirring occasionally. Taste and adjust seasoning.
Prepare the béchamel: While the sauce simmers, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until golden and bubbly. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in nutmeg and a pinch of salt. Set aside.
Make the parsley ricotta filling: In a bowl, combine the ricotta, egg, chopped parsley, and half of the Parmesan (about 1/4 cup / 25 g). Mix well.
Cook the noodles (if using traditional): If using traditional lasagna noodles, cook them in a large pot of salted boiling water until al dente, according to package instructions (usually 8-10 minutes). Drain and lay them flat on a baking sheet in a single layer to prevent sticking. If using no-boil noodles, skip this step.
Preheat the oven to 375°F (190°C).
Assemble the lasagna: Spread a thin layer of meat sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Place a layer of noodles over the sauce, slightly overlapping if needed. Spread 1/3 of the ricotta mixture over the noodles, then a layer of meat sauce, then a drizzle of béchamel, and a sprinkle of mozzarella. Repeat layers: noodles, ricotta, meat sauce, béchamel, mozzarella. Finish with a final layer of noodles, the remaining meat sauce, the remaining béchamel, and the rest of the mozzarella. Sprinkle the remaining Parmesan on top.
Bake: Cover the dish with foil (sprayed with cooking spray to prevent sticking) and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, until the top is golden and bubbly. Let the lasagna rest for 15 minutes before slicing. This allows the layers to set.
Garnish and serve: Sprinkle with fresh chopped parsley before serving.

Tips

No-boil noodles: If using no-boil noodles, you may need to add a little extra liquid to the meat sauce (about 1/2 cup more water) so they soften properly during baking.
Make ahead: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Increase the covered baking time by 10 minutes if baking straight from the fridge.
Prevent a watery lasagna: Make sure your ricotta is well-drained. If it looks watery, place it in a fine-mesh strainer over a bowl for 30 minutes before mixing.
Don’t skip the rest: Letting the lasagna rest after baking is crucial. If you cut it too soon, it will fall apart and the layers will slide.

Serving Suggestions

Serve this lasagna with a crisp green salad dressed with lemon vinaigrette and a side of crusty bread to soak up any extra sauce. It also pairs beautifully with roasted vegetables like zucchini or bell peppers. For a complete Mediterranean meal, add a simple cucumber and tomato salad with feta.

Variations

Vegetarian: Replace the ground beef with 2 cups (300 g) of sautéed mushrooms and zucchini, or use a meatless ground crumble. Sauté the vegetables until they release their liquid and start to brown, then proceed with the recipe.
Seafood: For a coastal twist, swap the ground beef for 1 lb (450 g) of cooked, flaked salmon or a mix of shrimp and scallops. Add them to the tomato sauce at the end, just to heat through.
Spicy: Add 1/2 tsp of red pepper flakes to the meat sauce for a gentle heat.
Gluten-free: Use gluten-free lasagna noodles and gluten-free all-purpose flour in the béchamel. The rest of the ingredients are naturally gluten-free.

Storage and Reheating

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual slices or the whole lasagna tightly in plastic wrap and then foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, place a slice on a microwave-safe plate and heat in 1-minute increments until hot, or reheat in a 350°F (175°C) oven covered with foil for 15-20 minutes, or until heated through. The internal temperature should reach 165°F (74°C) for leftovers.

Frequently Asked Questions

Can I use cottage cheese instead of ricotta? Yes, you can substitute cottage cheese for ricotta. For best results, drain it well and blend it in a food processor for a smoother texture. The flavor will be slightly tangier.

Do I really need to make béchamel? The béchamel adds a creamy, silky texture that contrasts with the meat sauce. If you’re short on time, you can skip it and just use a bit more ricotta and mozzarella, but the dish will be less creamy.

Can I make this without meat? Absolutely. The vegetarian variation listed above works well. You can also use lentils or a plant-based ground meat substitute. If using lentils, cook them first and mix with the tomato sauce.

How do I know when the lasagna is done? The top should be golden brown and bubbly. You can also insert a knife into the center – it should go through easily. If using a food thermometer, the center should read at least 165°F (74°C) for food safety.

Why is my lasagna runny? This can happen if you used no-boil noodles and didn’t adjust the liquid, or if your ricotta was too wet. Make sure to drain the ricotta and let the lasagna rest for 15 minutes after baking to allow the layers to set.

Can I prepare this lasagna ahead and freeze it unbaked? Yes, assemble the lasagna completely, but do not bake. Wrap tightly and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the covered baking time.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).