Easy Lasagna Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Rest time
15 mins
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Total Time
1 hr 20 mins
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Servings
9 servings
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Calories
600 kcal
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Course
Main Course
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Cuisine
Italian
Easy Lasagna Recipe
Description
The recipe involves cooking a dozen lasagna noodles and preparing a meat sauce by browning lean ground beef and hot Italian sausage with diced onion and minced garlic. This is simmered with marinara sauce and seasoning blends of Italian herbs and crushed red pepper. A cheese mixture combines ricotta, egg, mozzarella, and Parmesan cheeses. The sauce, noodles, and cheese mixture are layered in a casserole dish, then topped with remaining cheeses.
Covering the dish with foil during the initial baking prevents drying and cheese sticking, while uncovering for the final baking stage browns the top to a desirable golden finish with bubbling cheese. The lasagna is filling and flavorful, balancing spicy and savory elements with creamy cheeses. It pairs well with salads or steamed vegetables.
Extra noodles are recommended to account for breakage. Draining cooked meat thoroughly removes excess liquid that prevents the lasagna from setting properly. The assembled dish can be refrigerated or frozen before baking. Leftovers store up to three days and reheat well in oven or microwave. Mild or sweet sausage can replace hot sausage as preferred.
Ingredients
- 12 lasagna noodles Uncooked
- 16 Ounces mozzarella cheese Shredded
- ½ Cup Parmesan Cheese grated
- 1 Pound ground beef lean
- ½ Pound Italian sausage hot
- 1 onion Diced, large
- 3 Cloves garlic Minced
- 36 Ounces marinara sauce Homemade or Store Bought
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 1 Tablespoon Italian seasoning
- 1 Teaspoon crushed red pepper
- 16 Ounces ricotta cheese
- 1 egg
Instructions
- Preheat the oven to 350℉. Cook the lasagna noodles according to package instructions, rinse in cold water and set aside.
- Heat a large frying pan or dutch oven over medium high heat, add the ground beef, sausage, onion and garlic. Brown until cooked through and no longer pink, drain and add back into the pan.
- Stir in the pasta sauce, salt, pepper, crushed red pepper and Italian seasoning. Simmer over medium low heat for 5-10 minutes, stirring occasionally. Remove from heat when thickened.
- In a medium sized mixing bowl, mix together the ricotta cheese, egg, half of the shredded mozzarella and half of the grated parmesan cheese.
- Spread ½ Cup of the sauce onto the bottom of a 9x13 baking dish. Lay 3 cooked lasagna noodles over the sauce. Spread ⅓ of the ricotta mixture over the noodles. Add 1 cup of the sauce over the ricotta. Repeat twice, finish assembling the lasagna with 3 more noodles and the rest of the sauce.
- Cover with foil and bake for 40 minutes.
- Remove the foil and sprinkle on the rest of the mozzarella cheese and parmesan cheese. Bake for another 10 minutes or until the cheese has melted and is lightly browned.
- Let the lasagna rest for at least 10-15 minutes before cutting and serving. Garnish with fresh parsley and enjoy!.
Notes
- Cook a few extra lasagna noodles in case some break during cooking.
- Drain cooked meat to remove excess liquid, preventing a soggy lasagna.
- Lasagna can be made ahead and stored in the refrigerator (up to 3 days) or freezer (up to 2 months) before baking.
- Leftovers keep in an airtight container for up to 3 days and reheat well in oven or microwave.
- Substitute hot Italian sausage with mild or sweet sausage if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 40g | 13% |
| Protein | 40g | 80% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 139mg | 46% |
| Sodium | 1483mg | 62% |
| Potassium | 803mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1207IU | 24% |
| Vitamin C | 10mg | 11% |
| Calcium | 459mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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