5 from 12 votes
Easy Lasagna Recipe
This Easy Lasagna layers cooked noodles with a rich meat sauce of ground beef and spicy Italian sausage, combined with onions, garlic, and a blend of herbs. Ricotta cheese mixed with egg and part of the mozzarella and Parmesan cheeses adds creamy texture, while shredded mozzarella and Parmesan finish the top. Baked covered then uncovered, the lasagna develops a golden crust and melded flavors. It can be served as a hearty family meal or made ahead for convenience.
Prep Time
20 mins
Cook Time
45 mins
Rest time
15 mins
Total Time
1 hr 20 mins
Servings:
9
servings
Calories:
600 kcal
Course:
Main Course
Cuisine:
Italian
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!.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 servings
Amount Per Serving
Calories 600
% 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.