Need a doable dish that will impress? This Quick and Easy Lasagna is your answer.
Lasagna, in various forms, has been around for centuries. The ancient Romans enjoyed their version of it, Medieval cooks churned it out for royal banquets, and in more recent times, American cooks have made it one of the most popular homemade meals in this day and age. The version most of us know and love is closest to the lasagna made in southern Italy near Naples.
For such a storied and popular dish, you would think there is a lot of fuss and fanfare to getting it just right. But classic lasagna is really just about layers of food that are good on their own and how those parts bake up into a satisfying, cheesy whole that is impressive and filling. Not rocket science!
Even if you don’t consider yourself a seasoned cook, this Easy Lasagna recipe is one that you can pull off relatively quickly. Three different layers, but the final result is a pan full of delicious pasta, meat, and cheese. The final presentation is almost foolproof, because everything bakes up in the pan and you just dish it up.
The taste is classic Italian: the soft pasta, the creamy cheese layer which is offset by the zesty, meaty tomato sauce.
Ingredients
For the Meat Sauce:
- 1 Tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic crushed
- 1 pound ground beef
- 24 oz marinara sauce
- 1 tsp Italian herbs
- Salt and pepper
For the Cheese Sauce:
- 8 oz Ricotta
- 1 large egg
- 1 cup whole milk
- 1 ½ cup Cheddar shredded
- Salt and pepper
For assembling the Lasagna:
- 9 no-boil lasagna sheets
- 1 ½ cups Mozzarella shredded
- Small bunch of fresh basil
How To Make an Easy Lasagna
Step 1: Heat olive oil in a large skillet, then add onion, garlic and ground beef. Cook till beef is browned.
Step 2: Add marinara sauce, Italian herbs, and seasoning to the meat. Stir, cover and let it simmer for 20 minutes.
Step 3: Preheat oven to 350F. Combine ricotta, egg, milk, cheddar, and seasoning in a bowl.
Step 4: Assemble lasagna in a 9×13 dish starting with meat sauce, lasagna sheets, and ricotta mix.
Step 5: Top with mozzarella cheese, cover with foil and bake for 45 minutes. Uncover and bake for additional 15 minutes. Garnish with basil and serve.
FAQs
If you don’t eat beef, you can substitute (in equal measure) either ground turkey or bulk Italian sausage – mild or spicy.
The meat sauce is the bottom layer helps the bottom layer of the pasta to cook and keeps things saucy so the lasagna doesn’t dry out and stick to the bottom of the pan.
Yes, for most of the cooking time. Covering with foil allows steam to build up, which helps soften the pasta and for the layers to come together. Uncovering toward the end allows the top layer of cheese to melt.
For a picture-perfect top, stick your finished lasagna (uncovered) under the broiler for a few minutes.
Serving Suggestions
Break open a bottle of chianti or other red wine, a loaf of crusty bread, and it’s a meal. If you want a fresh, crisp side dish, Baked Bree’s Cucumber and Tomato salad is a perfect contrast to the warm, hearty Easy Lasagna.
How to Store the Lasagna
Easy Lasagna is perfect for meal prep or just making ahead for a big evening. Assemble, cover, and refrigerate for up to 24 hours. Let set on the counter while you preheat the oven and bake as directed. It can also be frozen after baking (I like to freeze in small portions for easy thawing). After enjoying at your meal, store any leftovers in an airtight container and reheat in the microwave.
Easy Lasagna Recipe
Ingredients
For the Meat Sauce:
- 1 Tbsp Olive oil
- 1 Onion finely diced
- 2 cloves Garlic crushed
- 1 pound ground Beef
- 24 oz Marinara Sauce
- 1 tsp Italian Herbs
- Salt and Pepper
For the Cheese Sauce:
- 8 oz Ricotta
- 1 Large Egg
- 1 cup Whole Milk
- 1 ½ cup Cheddar shredded
- Salt and Pepper
For assembling the lasagna:
- 9 Lasagna sheets
- 1 ½ cups Mozzarella shredded
- Small bunch of Fresh Basil
Instructions
- In a large skillet or pot drizzle in the olive oil and heat the pan to medium high. Toss in the onion, garlic, and ground beef. Brown the beef for 5 – 8 minutes until the liquid has cooked away.
- Pour the marinara sauce, Italian herbs, and a pinch of salt and pepper into the pan with the meat sauce. Stir then cover and bring to a boil, turn down the heat and let it simmer for 20 minutes, stirring occasionally. Add water if too thick.
- Preheat the oven to 350F. Then in a bowl use a whisk to mix the ricotta, egg, whole milk, cheddar, and salt and pepper.
- To assemble, spoon a layer of meat sauce onto the bottom of a 9 x 13-inch dish. Then arrange a single layer of no boil sheets over the meat sauce. You can break up the sheets if you need to. Then a layer of ricotta mix and repeat.
- For the top just cover with all the mozzarella, cover with aluminum foil, and bake in the oven for 45 minutes then uncover and bake for another 15 minutes until top is golden brown. Sprinkle with the fresh basil and serve.
Nutrition
