Easiest Lasagna Ever
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
-
Servings
12 servings
-
Course
Main Course
Easiest Lasagna Ever
Description
This lasagna begins with cooking noodles according to package instructions, while ground beef and diced onion are browned and combined with crushed tomatoes and Italian seasoning. The cheese layer consists of ricotta, half of the mozzarella, and a beaten egg mixed together. The dish is assembled by layering sauce, noodles, the ricotta mixture, and mozzarella, repeated in two layers, before topping with remaining noodles, sauce, mozzarella, and Parmesan. Baking at 350°F for 35 to 45 minutes melds the layers, with a short broil to add golden spots on top. The texture combines tender noodles, savory meat sauce, and creamy melted cheese.
The lasagna pairs well with a simple green salad or garlic bread for a complete meal. The recipe includes detailed instructions for refrigeration or freezing both before and after baking, ensuring convenience for meal planning. Letting the lasagna rest after baking helps it set and makes serving easier.
Ingredients
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion diced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 (15-ounce) package ricotta cheese whole milk
- 3 ½ cups mozzarella cheese divided, shredded
- 1 egg beaten, large
- ¼ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
- Heat olive oil in a large cast iron skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined.
- In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside.
- Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.*
- Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.
- Serve, garnished with parsley, if desired.
Notes
- This lasagna can be prepared up to 24 hours in advance; keep covered and refrigerated, then bake as directed after resting at room temperature.
- For freezing before baking, wrap tightly with plastic and foil and freeze up to 3 months; thaw overnight in the refrigerator before baking.
- Freeze baked leftovers wrapped tightly for up to 3 months; thaw in the refrigerator and reheat covered in the oven at 350°F until warmed through, about 1 hour.
- Rest baked lasagna for 15 minutes before slicing to help it set for cleaner servings.
User Reviews
Overall Rating
4.9
You'll Also Love
