Description
This Best Easy Lasagna Recipe is a classic Italian comfort dish made with layers of tender noodles, savory ground beef marinara sauce, creamy ricotta, and melted mozzarella and Parmesan cheeses. It’s simple to prepare yet full of rich flavors, making it perfect for family dinners or gatherings. With a total time of just under 2 hours, this baked lasagna delivers hearty, cheesy indulgence that’s sure to satisfy.
Ingredients
Lasagna Noodles
- 9 lasagna noodles
- 1 tablespoon olive oil
Meat Sauce
- ¾ cup chopped yellow onion
- 1 pound ground beef
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 48 ounces marinara sauce (about 6 cups)
- 1 teaspoon dried Italian seasoning
- ¼ cup chopped fresh parsley
Cheese Mixture
- 1 egg
- 15 ounces ricotta cheese
- 16 ounces shredded mozzarella cheese (about 4 cups)
- ½ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375° F to ensure it reaches the perfect temperature for baking the lasagna evenly.
- Cook Lasagna Noodles: Boil a large pot of salted water. Add the lasagna noodles and cook according to the package’s minimum recommended time. Drain and rinse them with cold water to stop cooking, then lay them on parchment paper to keep them from sticking.
- Prepare Meat Sauce: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add ground beef, season with salt and pepper, and cook until browned, breaking it apart as it cooks. Drain excess grease, then add minced garlic and stir for about 30 seconds.
- Simmer Sauce: Add marinara sauce, Italian seasoning, and fresh parsley to the skillet with the beef. Stir well and bring the mixture to a simmer. Reduce heat to low and let it cook gently for 10-15 minutes, stirring occasionally to meld the flavors.
- Mix Ricotta and Egg: While the sauce simmers, beat the egg lightly in a bowl and stir in the ricotta cheese until well combined. Shred mozzarella cheese if not pre-shredded.
- Assemble First Layer: Spread about 1 cup of meat sauce in a 9×13-inch baking dish. Layer 3 noodles evenly over the sauce, then spread one-third of the remaining meat sauce. Dot half the ricotta mixture on top, then sprinkle one-third of the mozzarella and Parmesan cheeses over everything.
- Assemble Second Layer: Repeat the layering with 3 more noodles, half of the remaining meat sauce, the rest of the ricotta mixture, and half of the remaining mozzarella and Parmesan cheeses.
- Top Layer: Finish the lasagna with the last 3 noodles, remaining sauce, and top with the rest of the mozzarella and Parmesan cheeses evenly.
- Cover and Bake: Cover the assembled lasagna with foil sprayed on the underside to prevent sticking. Bake covered for 35 minutes, then remove the foil and bake an additional 10-15 minutes until bubbly and golden on top.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to allow it to set, making it easier to cut and enhancing the flavor.
Notes
- Using fresh parsley adds brightness to the sauce but can be omitted if unavailable.
- Do not overcook noodles; undercooking prevents them from becoming mushy during baking.
- Allowing the lasagna to rest after baking helps the layers hold together for cleaner slices.
- For a richer flavor, use whole milk ricotta or add a pinch of nutmeg to the cheese mixture.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
