Recipe

Lasagna is the ultimate comfort food—layers of rich meat sauce, creamy ricotta, and molten cheese baked to bubbly perfection. The secret to restaurant-quality lasagna at home? Uniform shreds of mozzarella and Parmesan that melt evenly and cling to every noodle. That’s where the Geedel Rotary Cheese Grater comes in—turning blocks of cheese into fluffy, consistent shreds in seconds, no knuckle-scraping required.

Ingredients

1 lb ground beef (or Italian sausage)

1 onion, finely diced

3 garlic cloves, minced

1 (28 oz) can crushed tomatoes

2 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

Salt & pepper to taste

15 oz ricotta cheese

1 egg

2 cups mozzarella, shredded with Geedel Coarse Shredding Blade

1 cup Parmesan, finely shredded with Geedel Fine Shredding Blade

12 lasagna noodles (oven-ready or boiled)

Fresh basil for garnish

Step-by-Step Instructions

1. Make the Meat Sauce

Cook ground beef in a large skillet over medium heat until browned. Add onion and garlic, cooking until soft. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer on low for 15 minutes. Let cool slightly.

2. Prepare the Cheese Mixture

In a bowl, mix ricotta with the egg, half the Parmesan, and a pinch of salt. Set aside.

3. Shred Cheese with Geedel (The Game-Changer!)

Attach the Coarse Shredding Blade → Shred 2 cups mozzarella in under 10 seconds.

Switch to Fine Shredding Blade → Grate 1 cup Parmesan into fluffy snow-like texture.

Pro tip: Use the food pusher to safely press cheese through—no wasted ends!

4. Assemble the Lasagna

Spread a thin layer of meat sauce on the bottom of a 9x13 baking dish.

Add 3 lasagna noodles.

Spread ricotta mixture, then sprinkle Geedel-shredded mozzarella.

Add meat sauce → repeat layers 3 times.

Top with final noodles, sauce, and a generous blanket of Parmesan + mozzarella.

5. Bake to Perfection

Cover with foil and bake at 375°F until bubbly. Remove foil in the last 10 minutes for a golden, crispy top.

6. Rest & Serve

Let lasagna rest before slicing—this helps layers set. Garnish with fresh basil.

Tips and Variations

Freezer-Friendly: Wrap unbaked lasagna tightly in foil and freeze for up to 3 months. Thaw overnight, then bake as directed.

Vegetarian Twist: Replace meat with sautéed mushrooms, spinach, and zucchini. Use the Geedel Slicing Blade for paper-thin veggie layers.

Extra Cheesy Upgrade: Mix in ½ cup shredded provolone or fontina with the mozzarella for deeper flavor.

Crunchy Topping: Use the Geedel Crushing Blade to grind toasted walnuts or breadcrumbs—sprinkle over the final cheese layer before baking.

Conclusion

With the cheese shredder, lasagna night transforms from a labor of love into a joyful family ritual. Its sharp premium blades deliver perfect shreds every time, while the stable suction base and food pusher keep prep safe and seamless—even when the kids want to help.