Easy Lasagna Recipe
User Reviews
4.9
Easy Lasagna Recipe
Description
The recipe starts by cooking dried lasagna noodles to just under package cooking time to prevent overcooking during baking. The tomato sauce is made by browning extra lean ground beef, sautéing onion and garlic with Italian seasoning, then simmering with crushed tomatoes, tomato paste, and Parmesan cheese. It’s seasoned with salt and pepper to taste.
The white sauce is a blend of ricotta, mozzarella, Parmesan, parsley, an egg, salt, and pepper, combining creamy texture with a hint of herbaceousness from the parsley and richness from the cheeses. Assembly involves layering tomato sauce, noodles, and white sauce components before baking.
Baking the lasagna melds the layers and creates a bubbly, golden top with tender noodles that hold their shape. It’s a familiar comfort dish that balances meatiness, acidity from tomatoes, and creamy cheesy layers.
Ingredients
- 12 lasagna noodle dried
- 2 cups mozzarella cheese shredded
Tomato Sauce
- 1 lb ground beef extra lean
- 1 medium onion minced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 ounce crushed tomatoes canned
- ¼ cup tomato paste
- ¼ cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
White Sauce
- 2 cups ricotta cheese can be light
- 2 cup mozzarella cheese shredded
- ½ cup Parmesan Cheese grated
- ¼ cup parsley minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large egg
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Bring a large pot of salted water to a boil then cook the lasagna noodles for 1 minute less than the package directions. Drain and then rinse with cold water to stop the cooking.
- While the noodles cook, add the ground beef to a medium-sized pot over medium heat. Cook, breaking it up with a spoon as cooks, until it is mostly brown. Add the onion, garlic, and Italian seasoning and continue to cook for 4-5 minutes, until the beef is no longer pink and the onion is translucent. If there is a lot of fat in the pan, drain it off.
- Add the crushed tomatoes and tomato paste and bring the pot to a simmer. Lower the heat and continue to simmer while you prep the white sauce. Stir in the parmesan cheese and season to taste with salt and pepper before using.
- In a medium-sized bowl, mix the ricotta cheese, mozzarella cheese, parmesan, parsley, salt, pepper, and egg.
- To assemble the lasagna. Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole dish. Add 3 lasagna noodles, ¼ of the tomato sauce, and ¼ of the white sauce. Continue layering the noodles, tomato sauce, and white three more times.
- Finish with a layer of mozzarella cheese and then cover the casserole dish tightly with aluminum foil and bake for 45 minutes, until the lasagna is hot and bubbling.
- Optional step: Remove the foil and turn your oven to broil. Broil the lasagna for a few minutes, until the cheese is golden brown in many spots. IMPORTANT: Let the lasagna rest for at least 15 minutes before cutting into it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 572kcal | 29% |
| Carbohydrates | 39g | 13% |
| Protein | 41g | 82% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 142mg | 47% |
| Sodium | 828mg | 35% |
| Potassium | 544mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1055IU | 21% |
| Vitamin C | 6mg | 7% |
| Calcium | 525mg | 53% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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