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Quick & Easy Lasagna

A classic and crowd-pleasing lasagna with layers of meat sauce, creamy ricotta, and stretchy mozzarella, perfect for gatherings and easy to prepare ahead of time.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Meats
  • 1 pound lasagna noodles Cook according to package directions.
  • 1 pound ground beef Brown in a skillet.
Sauces and Cheeses
  • 1 jar marinara sauce (24 ounces)
  • 1 container ricotta cheese (15 ounces)
  • 1 egg Mix into ricotta.
  • 2 cups shredded mozzarella cheese Divided for layering.
  • 1/2 cup grated Parmesan cheese For topping.
Seasonings
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook lasagna noodles according to package directions. Drain and set aside.
  3. In a skillet, brown the ground beef over medium heat. Drain off any excess fat.
  4. Stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes. Season with salt and pepper.
  5. In a medium bowl, mix together the ricotta cheese and egg. Season with salt and pepper.
Layering
  1. Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish.
  2. Arrange a layer of cooked lasagna noodles over the sauce.
  3. Spread half of the ricotta mixture over the noodles.
  4. Top with one-third of the mozzarella cheese.
  5. Layer with another third of the meat sauce.
  6. Repeat the layers: noodles, remaining ricotta mixture, another third of the meat sauce, and another third of the mozzarella cheese.
  7. Top with the remaining noodles, the rest of the meat sauce, and the remaining mozzarella and Parmesan cheeses.
  8. Cover the dish with aluminum foil.
Baking
  1. Bake for 25 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  3. Let stand for 10 minutes before serving.

Notes

For a vegetarian option, substitute ground beef with sautéed vegetables or mushrooms. You can also freeze lasagna for up to three months.