Easy Lasagna Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
58 mins
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Additional Time
5 mins
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Total Time
1 hr 18 mins
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Servings
7 servings
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Course
Main Course
Easy Lasagna Recipe
Description
This lasagna begins with browning lean ground beef, then mixing it with a jarred marinara sauce and vegetable broth for a flavorful meat sauce. The use of uncooked dry lasagna noodles implies longer baking to allow noodles to soften in the sauce. A balance of ricotta, shredded mozzarella, and Parmesan cheeses adds creaminess and a cheesy topping.
The assembly involves layering sauce, noodles, cheeses, and repeating, finishing with cheeses on top. Covering the pan tightly with foil during baking helps cook the noodles through and retain moisture, then removing the foil browns and melts the top cheeses. Fresh or dried basil or parsley can be added for herbal brightness.
This lasagna is suitable as a main course for family meals. The recipe notes allow for some flexibility in ingredients and provide suggestions for using different ground beef fat contents, alternative sauces, and cheese forms to suit preferences. Using high-quality jarred sauce like Rao's is recommended but alternatives can work with slight adjustments.
Options include draining excess fat if using fattier beef and waiting for sauce sales to economize. Pre-shredded cheeses save prep time but block cheeses can be used. The recipe's layering and baking method results in tender, flavorful lasagna with a classic texture and taste.
Ingredients
- 1 lb. ground beef 91% lean
- 1 (25 oz) jar marinara sauce preferably Rao's tomato basil
- 1/2 cup vegetable broth
- 6 lasagna noodles not no boil, preferably use Barilla, uncooked
- 1 (15 oz) container ricotta cheese (whole or part skim)
- 1 (8 oz) pkg. mozzarella cheese shredded
- 1/2 cup grated or finely shredded Parmesan Cheese
- 2 Tbsp basil optional, or parsley, chopped, fresh
Instructions
- Preheat oven to 375 degrees. Spray a 12 by 8-inch baking dish with non-stick cooking spray.
- Heat a 12-inch non-stick skillet over medium-high heat. Crumble in beef and cook and break up beef until cooked through.
- Remove from heat and stir in marinara sauce and vegetable broth (I like to swish the vegetable broth around in the empty jar of marinara sauce to remove any excess, totally optional).
- To assemble lasagna, spread 1/3 of the marinara sauce (about 1 1/2 cups) into bottom of baking dish. Top with 3 uncooked lasagna noodles.
- Spread 1/2 of the ricotta over the noodles using the back of a spoon. Top evenly with 1/2 of the mozzarella (1 cup) and 1/2 of the parmesan (1/4 cup). Top with another 1/3 of the sauce.
- Add 3 more uncooked lasagna noodles then spread evenly with with remaining 1/2 of the ricotta. Pour and spread over last 1/3 of the sauce. Top with remaining 1/2 of the mozzarella and parmesan.
- Cover tightly with foil (you can grease first if the top of the lasagna will be touching the foil so cheese doesn't stick), bake 40 - 45 minutes until pasta is fairly tender.
- Remove foil then continue to bake uncovered 10 minutes, or until lasagna is just tender (not soggy. There will seem to be a little liquid on the sides still). Let rest 5 minutes before slicing. Garnish with fresh basil or parsley if desired.
Notes
- Draining fat is recommended if using fattier ground beef to reduce greasiness while maintaining flavor.
- Rao's tomato basil sauce is preferred; alternate sauces may require adjusting broth amounts to prevent runniness.
- Using pre-shredded cheeses saves prep time, but block cheeses shredded fresh also work well.
- Different lean-to-fat ratios in beef affect the meatiness; adjust sauce quantity accordingly for less meat.
User Reviews
Overall Rating
4.9
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