Easy Lasagna Recipe
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5.0
18 reviews
Excellent
Easy Lasagna Recipe
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This easy lasagna recipe bakes up cheesy and beautiful. It’s quick and simple to throw together and is a total crowd-pleaser.
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Ingredients
- 10 lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage *
- 2 24-ounce jars tomato pasta sauce
- salt and pepper
- 1 15-ounce container ricotta cheese skim or whole milk is fine
- 1 large egg optional*
- 2 cups (8oz) shredded mozzarella cheese
- 1 cup (4oz) shredded Parmesan cheese
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!
Equipments used:
Notes
- *Use whatever percentage ground beef you have on hand, but if using higher-fat hamburger, be sure to drain off some of the fat before adding the pasta sauce.
- *Using an egg in the ricotta is optional but gives it a creamier texture and also makes it easier to spread when assembling the lasagna.
- To make lasagna ahead of time: Fully assemble the lasagna and store covered in the refrigerator for up to 2 days. When you’re ready to bake it, cover the top tightly with foil, and bake according to recipe instructions.
- To freeze individual slices: Cut and wrap the slices individually in cling wrap and store in an airtight container or freezer bag for up to 3 months. Defrost the slice in the refrigerator and then reheat in the microwave for 2-3 minutes.
- You can reheat frozen slices in the microwave as well (extend the microwave time 1-2 minutes) but I find it makes the noodles a little soggy.
- To freeze an entire lasagna: Freeze unbaked lasagna, tightly wrapped for up to 3 months. Defrost in the refrigerator overnight. To bake, unwrap, cover with foil and bake at 375°F for 45 minutes. Remove foil and continue to bake until cheese is melted and the lasagna is hot all the way through (the temperature at the center of the lasagna should read 165°F), usually about 15 minutes.
- If baking a frozen lasagna, extend the initial covered baking time by 15-20 minutes.
- Approximate nutritional information is for 12 servings made with 80% lean ground beef.
Nutrition Information
Show Details
Calories
372kcal
(19%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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