Lasagna
This Lasagna layers tender noodles, rich ground beef marinara, creamy ricotta, mozzarella, and Parmesan into a cozy baked pasta dinner. It is a classic family-style comfort food that works well for make-ahead meals and leftovers.
Equipment
- Large Pot
- Large skillet
- Mixing bowl
- 9 by 13 inch baking dish
- Aluminum foil
Ingredients
- 1 pound lasagna noodles
- 1 pound ground beef
- 24 ounces marinara sauce 1 jar
- 15 ounces ricotta cheese 1 container
- 1 egg large
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F and lightly prepare a deep 9 by 13 inch baking dish.
- Boil the lasagna noodles in salted water until al dente, then drain and lay them flat.
- Cook the ground beef in a large skillet over medium heat until browned, breaking it apart as it cooks.
- Drain excess grease, stir in the marinara sauce, and warm the meat sauce for a few minutes.
- In a mixing bowl, combine ricotta cheese, egg, Italian seasoning, salt, and pepper until smooth.
- Layer meat sauce, noodles, ricotta mixture, mozzarella, Parmesan, and more sauce in the baking dish.
- Repeat the layers and finish with sauce, mozzarella, and Parmesan on top.
- Cover with foil and bake for 25 minutes, then uncover and bake 15 to 20 minutes more.
- Let the lasagna rest for 15 minutes before slicing and serving.
Notes
Storage: Store cooled lasagna covered in the refrigerator for 3 to 4 days.
Reheating: Reheat slices covered in a 350°F oven until hot, or microwave single portions in short intervals.
Freezing: Freeze cooled slices or a tightly wrapped pan for up to 2 months, then thaw overnight before reheating.
Expert Tips: Keep the noodles al dente, drain the beef well, and let the baked lasagna rest before slicing.
Variations: Add spinach, mushrooms, Italian sausage, extra mozzarella, or cottage cheese for a simple change.
Make Ahead: Assemble up to 24 hours in advance and refrigerate covered until ready to bake.