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Easy Lasagna Recipe
4.9 from 75 votes

Easy Lasagna Recipe

This Easy Lasagna Recipe layers cooked ground beef in tomato-based marinara with vegetable broth, uncooked lasagna noodles, ricotta, mozzarella, and Parmesan cheeses. Baked covered then uncovered, it yields tender noodles softened by sauce and creamy melted cheeses, creating a hearty, cheesy pasta casserole.

Prep Time
15 mins
Cook Time
58 mins
Additional Time
5 mins
Total Time
1 hr 18 mins
Servings: 7 servings
Course: Main Course
Cuisine: Italian, American

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

    Cup of Yum
  1. Preheat oven to 375 degrees. Spray a 12 by 8-inch baking dish with non-stick cooking spray.
  2. Heat a 12-inch non-stick skillet over medium-high heat. Crumble in beef and cook and break up beef until cooked through.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.