Easy Lasagna Recipe

Serving up a slice of super easy lasagna

A classic dish made with layers of gooey cheeses and rich, meaty sauce, baked to golden-brown perfection! This deliciousness is a true crowd-pleaser, appealing to even the most discriminating eater. And it's a great make-ahead dish, making it the perfect choice for casual family dinners or special holidays.

Course Main

Cuisine Italian

Prep Time 35

Cook Time 50

Lasagna Noodle Soaking Time 30

Total Time 1 55

Servings

Calories 476kcal

Author Imma

Ingredients

Meat Sauce

2 tablespoons (28ml) olive oil
¾ pound (340g) ground beef , lean
¾ pound (340g) ground pork or Italian sausage
1 medium yellow onion, diced (about ½ cup)
1 tablespoon (8g) garlic, minced
1 tablespoon (5g) Italian seasoning
¼ cup fresh parsley, chopped
3 tablespoons fresh basil, chopped
1 teaspoon (2g) fennel seeds
½ bay leaf
Salt and pepper to taste
2 15-ounce cans crushed tomatoes (with the juice)
6 tablespoons (96g) tomato paste
1 15-ounce jar tomato sauce
1 tablespoon (17g) Worcestershire sauce
½ cup (118ml) water
½ teaspoon (1g) chicken bouillon

Cheese and Layers

1 8-ounce package lasagna noodles, uncooked
2 cups (500g) ricotta cheese
1 egg
2 tablespoons (8g) fresh parsley, chopped
1 cup (100g) Parmesan cheese, shredded
½ teaspoon (2.5g) salt
¼ teaspoon (0.50g) nutmeg
1 pound (450g) mozzarella cheese, thinly sliced

Instructions

Heat a large pot over medium heat, add a little olive oil, and then add the ground beef and pork. Break the meat up into small pieces with a spoon. If there's any excess fat, remove it with a wooden spoon and discard it.
Add onion and garlic and stir until the meat is well browned. Stir in Italian seasoning, parsley, basil, fennel, bay leaves, salt, and pepper to taste.
Pour in crushed tomatoes, tomato paste, tomato sauce, Worcestershire sauce, water, and chicken bouillon.
Stir to combine and bring to a low boil. Reduce heat to low and simmer for 20-30 minutes, stirring occasionally. If the sauce gets too thick, add ½ cup water. If the mixture gets too dry, add ¼ cup of tomato sauce.
Meanwhile, put lasagna noodles in the bottom of a large pan. Pour boiling water directly over them (you can stack them), ensuring each noodle is covered with water. Soak them for 30 minutes, then drain and rinse with cold water to prevent them from sticking together.
In a medium bowl, combine ricotta cheese with an egg, 2 tablespoons parsley, dried parmesan, ½ teaspoon salt, and nutmeg. Refrigerate until ready to use.
Preheat oven to 375°F/190℃ and spray a 9x13 casserole dish with olive oil.
To start, divide the ricotta mixture and meat sauce into thirds. Spread about 1½ cups of your meat sauce at the bottom of the dish. Place noodles on top, lengthwise. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups of meat sauce over mozzarella. Repeat this two more times for a completed three layers. Lastly, place the final layer of pasta and top it with another cup of meat sauce to cover the pasta. Top with remaining mozzarella. Cover the dish with aluminum foil.
Bake in the preheated 375°F/190℃ oven for 50 minutes, taking out after 25 minutes to remove the foil, then reinserting it into the oven or until the cheese on top is golden brown.

Notes

If you use Italian pork sausage instead of ground pork, feel free to omit the fennel seeds since they're already in it.
You can replace the meat sauce layer with your favorite Bolognese sauce.
Sliced mozzarella makes for easier and more even distribution. But you can use shredded if you want.
Let your lasagna sit for about 15 minutes after removing it from the oven. It will help the lasagna to remain firm when cut and keep you from burning your tongue.
Lasagna tastes even better the next day. So for a more concentrated flavor, assemble it (you don't have to cook the noodles) the day before, and bake it the next day. Yum!
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition