Easy Lasagna Recipe
User Reviews
5
Easy Lasagna Recipe
Description
The Easy Lasagna Recipe involves boiling noodles to al dente, cooking ground beef with tomato pasta sauce, and seasoning with salt and pepper. The ricotta cheese is blended with an optional egg for creaminess. Layers are assembled in a greased baking dish starting with sauce, then noodles, ricotta mixture, and shredded cheeses, repeating until ingredients are used. The lasagna is baked at 375°F until the edges are golden and the center is just set, resulting in a layered dish with tender noodles, a flavorful meat sauce, and creamy, melted cheeses.
This classic lasagna is well-suited for making in advance and can be refrigerated or frozen. It reheats well and can be portioned into individual servings for convenience. The recipe notes provide guidance on using different fat percentages in ground beef, freezing tips for entire pans or slices, and recommended cooking times for fresh or frozen preparation.
The assembled lasagna serves about 12 and can be paired with salads or bread to complement the meal.
Ingredients
- 10 lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 2 tomato pasta sauce 24 ounces
- salt
- black pepper
- 1 ricotta cheese skim or whole milk is fine, 15-ounce container
- 1 egg optional, large
- 2 cups mozzarella cheese shredded, 8 ounces
- 1 cup Parmesan Cheese shredded, 4 ounces
Instructions
- Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
- In a large pot of generously salted water, cook lasagna noodles according to package instructions until just al dente. Drain and set aside.
- While your noodles cook, heat oil over medium-high heat. Add ground beef and cook until browned. If your meat released a lot of fat while it cooked, drain or spoon off the fat.
- Add pasta sauce and simmer until beef is cooked through. Taste and add salt and pepper as needed.
- In a medium bowl, whisk together ricotta cheese, egg, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Set aside.
- Use a ladle to spoon 1/4 of the sauce into your baking dish. Lay 3 noodles lengthwise and top with 1/4 of the sauce. Drop 1/2 of the ricotta mixture over the top in dollops and then gently spread it out into a smooth layer. Sprinkle with 1/3 of the mozzarella and parmesan.
- Lay another layer of noodles, this time using 4 and placing across the dish instead of lengthwise, trimming the edges as needed. Add the sauce, remaining ricotta, and cheese just as you did with the last layer.
- Add final layer of noodles, going horizontally this time and top with remaining sauce and cheese.
- Cover tightly with foil and bake for 35 minutes. Remove foil and continue to bake until cheese is melted and the lasagna is hot all the way through, about 15 minutes.
- Let the lasagna sit for at least 10 to 15 minutes before cutting and serving. Serve and enjoy!
Notes
- Choose any ground beef fat content, but drain excess fat if using higher-fat beef before adding sauce.
- Including an egg in the ricotta is optional but helps achieve a creamier texture and easier spreading.
- Prepare the lasagna ahead by assembling and refrigerating covered up to 2 days before baking.
- Freeze individual sliced portions wrapped well for up to 3 months; thaw in the fridge and reheat in the microwave.
- To freeze the entire unbaked lasagna, wrap tightly and freeze up to 3 months; thaw overnight in the fridge before baking.
- When baking a frozen lasagna, increase covered baking time by 15-20 minutes for thorough heating.
- The lasagna yields approximately 12 servings when made with 80% lean ground beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 12 servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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