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+ servings
overhead of cooked lasagna in white casserole dish
5 from 33 votes

Easy Lasagna Recipe


Course Main Dish
Cuisine Italian
Prep Time 45 minutes
Cook Time 1 hour
12
Use jarred sauce and quick assembly techniques to make a delicious lasagna without all the fuss.

Ingredients
  

  • ½ pound lasagna noodles
  • ½ lb Italian sausage
  • ½ lb ground beef
  • 2 cloves garlic minced
  • 32 ounce jarred spaghetti or marinara sauce
  • 2 teaspoons fresh minced basil
  • 1 teaspoon fresh minced oregano
  • 2 teaspoons fresh minced parsley
  • 15 ounces ricotta cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 large egg beaten
  • 4 cups shredded mozzarella cheese
  • 1 cup Parmesan cheese grated

Instructions

  • Place lasagna noodles in a 9x13 casserole dish and cover with hot water. Allow noodles to soak while preparing the meat sauce - you can alternately pre-cook your lasagna noodles in boiling water OR use the lasagna noodles labeled "Oven Ready" that do not require pre-cooking.
  • In large skillet, brown ground beef and Italian sausage until no pink remains. Drain any excess oil from the skillet.
  • Add the minced garlic and saute 1-2 minutes longer, until fragrant.
  • Next, add the marinara sauce and herbs to the skillet. Bring sauce to a boil; reduce heat and simmer, covered, about 20 minutes to allow the flavors to marry together.
  • In a medium bowl, mix together ricotta, ½ cup parmesan, egg, salt, and pepper.
  • Add the remaining parmesan cheese to the mozzarella cheese and toss together. Set aside for assembling the lasagna.
  • Preheat oven to 375°F.
  • Remove lasagna noodles from the water and set aside to assemble the lasagna. Discard the soaking water.
  • Ladle just enough meat sauce into the casserole dish to cover the bottom of the pan.
  • Top with a single layer of lasagna noodles, tearing any noodles in half to cover the entire area of the pan. Spread about ⅓ of the ricotta mixture over the noodles. Top with ⅓ of the remaining sauce mixture. Sprinkle 1 cup of mozzarella cheese mixture over the sauce.
  • Continue layering noodles, ricotta, sauce, and cheese until you have made three layers. Top the final layer with 2 cups of mozzarella cheese.
  • Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the aluminum foil and bake for an additional 20-30 minutes or until the lasagna is bubbling and the cheese melts and begins to brown around the edges.

Nutrition

Calories: 418kcal | Carbohydrates: 21g | Protein: 25g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1139mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 835IU | Vitamin C: 6mg | Calcium: 381mg | Iron: 2mg

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