PREP TIME: 20 mins to 25 mins | COOK TIME: 1 hr 10 mins to 1 hr 30 mins | YIELD: Serves 8 to 10
This recipe is a foolproof recipe to make the best and easiest lasagna ever!
INGREDIENTS
1 tbsp olive oil
1 lb. lean ground beef
1 medium yellow onion
1 (24 to 25-oz.) jar marinara sauce (3 c.) – like Rao’s or Newman’s Own
12 oz. low-moisture mozzarella cheese, shredded (about 3 c.) – divided
15 to 16 oz. whole-milk ricotta cheese (about 2 c.) – divided
15 dry lasagna noodles (not no-boil, about 2/3 of a 1 lb. box) – divided
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
How to make Easy Lasagna
Step 1: Prepare the oven. Preheat it to 400 degrees F. In the center of the oven, arrange the oven rack.
Step 2: In a 12-inch or larger regular or cast iron skillet, heat 1 tbsp olive oil on medium-high heat. Once the oil is shimmering, add the onion, 1 lb. Lean ground beef, half tsp kosher salt, and 1/4 tsp freshly ground black pepper. Cook for about 6 to 8 minutes, breaking the meat into small chunks using a wooden spoon until the beef is fully cooked. Take off the heat and let the meat mixture cool for about 5 minutes.
Step 3: In the bottom of an 8 x 13-inch baking dish, spread a thin layer of the meat sauce. Into the ground beef, add the rest of the sauce, and mix well.
Step 4: In the baking dish, lay 5 lasagna noodles, breaking the noodles if needed to make a single layer. It’s fine to slightly overlap the noodles. Over the noodles, spread a cup of ricotta cheese. On the ricotta, spread around 1 1/2 c. of the meat sauce and top with a cup of mozzarella.
Step 5: Over the mozzarella, lay another 5 lasagna noodles, top with a cup of ricotta cheese followed with 1 1/2 c. of the meat sauce and a cup of mozzarella. Arrange another layer of 5 lasagna noodles. On top, spread a thin layer of sauce, almost completely covering the noodles. Using aluminum foil, tightly cover the dish. Set aside 1 c. mozzarella cheese for later.
Step 6: Place in the preheated oven and bake the lasagna for about 1 hour. Once a knife is inserted into the lasagna slide easily through the layers, and the lasagna is cooked. Or bake for additional 15 minutes, covered until done.
Step 7: Remove the foil and sprinkle the reserved mozzarella on top. Bake for another 8 to 10 minutes or until the mozzarella has melted and turned lightly browned and the sauce is bubbling.
Step 8: Before serving, allow the lasagna to cool for at least minutes on a wire rack. Enjoy!
NOTES:
Feel free to assemble the lasagna up to 2 days ahead. Simply keep it in the fridge or freeze it for up to a month. Before baking, thaw the frozen lasagna in the fridge for 2 days.
Tightly wrapped any leftovers and store them in the fridge for up to 3 days.
Nutrition Facts:
Per serving, based on 10 servings. (% daily value)
Calories 457, Fat 26.7 g (41.1%), Saturated 13.2 g (65.9%), Carbs 28.2 g (9.4%), Fiber 2.4 g (9.7%), Sugars 6.0 g, Protein 25.2 g (50.3%), Sodium 644.0 mg (26.8%)
Easy Lasagna
Ingredients
- 1 tbsp olive oil
- 1 lb. lean ground beef
- 1 medium yellow onion
- 1 24 to 25-oz. jar marinara sauce (3 c.) - like Rao's or Newman's Own
- 12 oz. low-moisture mozzarella cheese shredded (about 3 c.) - divided
- 15 to 16 oz. whole-milk ricotta cheese about 2 c. - divided
- 15 dry lasagna noodles not no-boil, about 2/3 of a 1 lb. box - divided
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Prepare the oven. Preheat it to 400 degrees F. In the center of the oven, arrange the oven rack.
- In a 12-inch or larger regular or cast iron skillet, heat 1 tbsp olive oil on medium-high heat. Once the oil is shimmering, add the onion, 1 lb. Lean ground beef, half tsp kosher salt, and 1/4 tsp freshly ground black pepper. Cook for about 6 to 8 minutes, breaking the meat into small chunks using a wooden spoon until the beef is fully cooked. Take off the heat and let the meat mixture cool for about 5 minutes.
- In the bottom of an 8 x 13-inch baking dish, spread a thin layer of the meat sauce. Into the ground beef, add the rest of the sauce, and mix well.
- In the baking dish, lay 5 lasagna noodles, breaking the noodles if needed to make a single layer. It’s fine to slightly overlap the noodles. Over the noodles, spread a cup of ricotta cheese. On the ricotta, spread around 1 1/2 c. of the meat sauce and top with a cup of mozzarella.
- Over the mozzarella, lay another 5 lasagna noodles, top with a cup of ricotta cheese followed with 1 1/2 c. of the meat sauce and a cup of mozzarella. Arrange another layer of 5 lasagna noodles. On top, spread a thin layer of sauce, almost completely covering the noodles. Using aluminum foil, tightly cover the dish. Set aside 1 c. mozzarella cheese for later.
- Place in the preheated oven and bake the lasagna for about 1 hour. Once a knife is inserted into the lasagna slide easily through the layers, and the lasagna is cooked. Or bake for additional 15 minutes, covered until done.
- Remove the foil and sprinkle the reserved mozzarella on top. Bake for another 8 to 10 minutes or until the mozzarella has melted and turned lightly browned and the sauce is bubbling.
- Before serving, allow the lasagna to cool for at least minutes on a wire rack. Enjoy!
