Description
This Easy Lasagna Recipe uses no-boil noodles for a convenient, hearty Italian classic. Layers of savory ground beef and Italian sausage simmered in rich spaghetti sauce, combined with a creamy ricotta and mozzarella cheese mixture, create a comforting, cheesy baked pasta dish perfect for family dinners or gatherings. The recipe includes helpful tips for assembling and baking the lasagna to ensure tender noodles and a golden top.
Ingredients
Scale
Meat 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, divided
- 2 large eggs
- ¾ cup grated Parmesan cheese, divided
- 2 teaspoons dried parsley or 4 tablespoons freshly snipped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Other
- 12 lasagna noodles (uncooked, no-boil noodles)
- ¼ cup water (optional, depending on sauce thickness)
- Cooking spray for greasing the pan and aluminum foil
Instructions
- Preheat and prepare dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13 inch casserole dish with cooking spray to prevent sticking.
- Cook meat sauce: In a large skillet over medium heat, brown the ground beef and sweet Italian sausage together until fully cooked. Drain excess fat. Add minced garlic and your preferred spaghetti sauce to the meat. Let the sauce simmer for 5 minutes to blend flavors.
- Mix cheese filling: In a large bowl, combine ricotta cheese, 2 cups of the shredded mozzarella, eggs, ½ cup of grated Parmesan cheese, dried parsley, salt, and pepper. Mix until well blended for a creamy cheese layer.
- Assemble lasagna layers: Spread about ¾ cup of the meat sauce evenly on the bottom of the prepared baking dish. Arrange 3 uncooked lasagna noodles on top of the sauce. Spread one-third of the cheese mixture over the noodles, then add one-quarter of the remaining sauce over the cheese. Repeat layering noodles, cheese, and sauce two more times, ending with a final layer of 3 noodles and the remaining sauce.
- Add finishing cheese and water: Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan cheese over the top. If your sauce is thick, add ½ cup water around the edges of the baking dish to help the noodles cook; if your sauce is very runny, water may not be necessary.
- Cover and bake: Spray a sheet of aluminum foil with cooking spray on one side and cover the casserole dish with the sprayed side down to prevent cheese sticking. Bake in the preheated oven for 50 minutes.
- Uncover and brown: Remove the foil carefully and bake uncovered for an additional 10 minutes to allow the cheese to brown lightly on top.
- Rest and serve: Allow the lasagna to rest for 10 minutes after baking before cutting into pieces and serving. This helps it set and makes serving easier.
Notes
- The moisture from the spaghetti sauce should be sufficient to cook the no-boil noodles thoroughly in the oven.
- No need for oven-ready noodles; regular uncooked lasagna noodles work well with this method.
- You may boil noodles beforehand if you prefer; if so, omit the extra water added during assembly.
- For garnish, fresh basil, oregano, or parsley adds a pleasant herbal touch.
- Nutritional values are estimates based on the lasagna cut into 15 servings and typical ingredient brands; consult a nutritionist for precise dietary needs.
Nutrition
- Serving Size: 1 piece (1/15 of recipe)
- Calories: 420
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
