Description
This Easy Lasagna Recipe uses no-boil noodles for a convenient and hearty Italian classic. Ground beef, sweet Italian sausage, and a savory garlic spaghetti sauce combine with creamy ricotta, mozzarella, and Parmesan cheeses for a rich layered dish perfect for family dinners. The recipe involves layering uncooked noodles and cheese mixtures, then baking covered with foil to achieve a bubbly, melty, and flavorful lasagna in about one hour.
Ingredients
Scale
Meat and Sauce
- 1 pound ground beef
- ½ pound sweet Italian sausage
- 1 teaspoon minced garlic
- 48 ounces spaghetti sauce (your favorite sauce)
Cheese Mixture
- 15 ounces ricotta cheese (or cottage cheese)
- 3 cups shredded mozzarella cheese
- 2 large eggs
- ¾ cup grated Parmesan cheese
- 2 teaspoons dried parsley or 4 tablespoons freshly snipped
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Other
- 12 lasagna noodles (no-boil)
- ¼ cup water (optional, depending on sauce consistency)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350ºF (175ºC) and spray a 9×13-inch casserole dish with cooking spray to prevent sticking.
- Cook Meat and Sauce: In a large skillet over medium heat, brown the ground beef and Italian sausage together until no longer pink, about 7-10 minutes. Drain off excess fat. Add minced garlic to the skillet and cook for 1 minute until fragrant. Pour in your favorite spaghetti sauce and simmer gently for 5 minutes, allowing flavors to blend.
- Mix Cheese Fillings: In a large bowl, combine the ricotta cheese, 2 cups of shredded mozzarella, 2 eggs, ½ cup of grated Parmesan, dried parsley, salt, and ground black pepper. Stir well until the mixture is smooth and evenly mixed.
- Assemble First Layer: Spread ¾ cup of the meat sauce on the bottom of the prepared baking dish. Arrange 3 uncooked lasagna noodles over the sauce in a single layer. Spread one-third of the cheese mixture evenly on top of the noodles, then spoon one-fourth of the meat sauce over the cheese.
- Repeat Layers: Continue layering with 3 noodles, one-third of the cheese mixture, and one-fourth of the sauce. Repeat this layering sequence once more, ensuring even distribution.
- Top Layer and Add Water: Finish with a final layer of 3 noodles, the remaining meat sauce, and the remaining 1 cup of shredded mozzarella cheese along with the remaining ¼ cup grated Parmesan. If your sauce is very thick, pour ½ cup of water around the edges of the pan to help the noodles cook evenly. Skip or reduce water if your sauce is thinner or runnier.
- Cover and Bake: Spray a sheet of aluminum foil with cooking spray (sprayed side down) to prevent sticking, then cover the baking dish tightly with foil. Bake in the preheated oven for 50 minutes.
- Uncover and Finish Baking: Remove the foil and bake uncovered for an additional 10 minutes, allowing the cheese on top to brown slightly and bubble.
- Rest Before Serving: Remove the lasagna from the oven and let it stand for 10 minutes before cutting into pieces and serving. This resting time helps the layers set and makes serving easier.
Notes
- Using no-boil noodles saves time, but ensure there is enough moisture (add water if needed) so noodles cook properly during baking.
- Spraying the foil with cooking spray helps prevent cheese from sticking to the foil when baking.
- Feel free to substitute ricotta cheese with cottage cheese for a lighter option.
- Leftover lasagna stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Adding fresh herbs like basil or oregano can enhance flavor if desired.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 480
- Sugar: 8g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
