Hearty semi-homemade meat sauce, three cheeses, and no-boil lasagna noodles come together in this easy lasagna that tastes like it took hours to make! Impressive enough for holidays and entertaining, simple enough for a weeknight dinner, and perfect for making ahead, this recipe never disappoints.
Makes one 9×13″ lasagna, 8-12 servings
Ingredients
1 lb. 85% lean ground beef
1/2 lb. Italian sausage, removed from casings
1/2 tsp. salt
1/4 tsp. black pepper
2 cloves garlic, minced
1 1/2 tsp. Italian seasoning
5-6 cups prepared marinara sauce
24oz. low-moisture ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. Italian seasoning
1 (12oz.) box no-boil lasagna
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375° F.
- Spray a 9×13” baking dish with nonstick cooking spray. Set aside.
- Set an extra-large skillet over medium-high heat and spray generously with nonstick cooking spray. Add the ground beef, sausage, salt, black pepper, and Italian seasoning to the skillet. Cook the meat for 5-6 minutes, breaking it up with a spatula, until thoroughly browned. Add the garlic and sauté for 30 seconds longer, just until fragrant.
- Drain the fat from the skillet. Return the skillet to the stove, and turn down the heat to medium-low. Pour the marinara sauce over the meat and stir to combine. Cover and simmer for 2-3 minutes. While the sauce simmers, prepare the cheese mixture.
- Place the ricotta, mozzarella, Parmesan, egg, salt, black pepper, garlic powder, and Italian seasoning in a large mixing bowl. Stir with a rubber spatula to thoroughly combine.
- To assemble the lasagna, spoon about a half cup of the meat sauce into the baking dish to cover the bottom. Place 3-4 lasagna noodles in a single layer over the sauce. Drop one-third of the ricotta mixture by spoonfuls over the noodles, and gently spread it into an even layer. Spoon one-quarter of the remaining meat sauce over the ricotta. Repeat the layering process two more times. Place the last 3-4 lasagna noodles over the top of the dish, and cover with the last quarter of the meat sauce. Sprinkle the shredded mozzarella and grated Parmesan cheese in an even layer over the top of the lasagna.
- Cover the baking dish with a sheet of aluminum foil. Transfer the baking dish to the middle rack of the preheated oven.
- Bake the lasagna for 40 minutes. Remove the tinfoil and bake for 15 minutes longer, until the cheese on top is golden brown and the dish is bubbling at the edges.
- Remove the baking dish from the oven. Allow the lasagna to rest for 20 minutes before serving.
