Description
This oven-ready lasagna offers a simple yet satisfying solution for weeknight dinners, featuring rich tomato sauce, ground meat, and creamy ricotta layers topped with bubbly mozzarella and Parmesan cheese. It’s a hearty, family-friendly classic designed for minimal effort and maximum flavor.
Ingredients
Scale
- 9–12 sheets oven-ready lasagna noodles (250–300 g), (use gluten-free for dietary needs)
- 24 ounces marinara sauce (Rosso style)
- 1 cup crushed tomatoes
- 1.5 pounds ground meat (blend of beef and Italian sausage, or all beef/turkey)
- 15 ounces ricotta cheese (or low-fat ricotta/cottage cheese)
- 3.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg, (optional)
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Prep Your Sauce: In a large, heavy-bottomed pot or a 10-inch skillet, brown 1.5 pounds (680g) ground meat over medium-high heat until no pink remains. Drain any excess fat. Stir in the 24-ounce (680g) jar of marinara, 1 cup (240ml) crushed tomatoes, 1 teaspoon garlic powder, and 2 teaspoons Italian seasoning. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 10 minutes until the sauce looks rich and slightly thickened. (If the sauce seems too thick, add 0.25 cup (60ml) water or broth.)
- Assemble Ricotta Layer: In a medium bowl, combine 15 ounces (425g) ricotta cheese with 1 large egg (if using), 0.25 cup (25g) grated Parmesan cheese, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix until just combined and creamy.
- Layer It Up: Spread a thin, even layer (about 0.5 cup) of meat sauce on the bottom of a 9×13 inch baking dish. Arrange 3-4 oven-ready lasagna noodles over the sauce, breaking them to fit if needed. Top with half the ricotta mixture, then half the remaining meat sauce, and 1.5 cups (170g) shredded mozzarella. Repeat this layering sequence once more. Finish with a final layer of noodles, the rest of the meat sauce, and the remaining 2 cups (230g) shredded mozzarella and 0.25 cup (25g) Parmesan for that ultimate bubbly cheese top. Ensure all noodles are fully covered by sauce and cheese so they cook evenly.
- Bake to Perfection: Preheat your oven to 375°F (190°C). Cover the baking dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking for another 15-25 minutes, until the top is beautifully golden brown and bubbly, and the sauce is visibly simmering around the edges. (For a lighter meal, consider adding thinly sliced zucchini or chopped spinach between sauce layers.)
- Rest and Serve: Let the lasagna rest on a wire rack for at least 10 minutes after baking. This allows the layers to set, ensuring cleaner, more appealing slices when serving.
Notes
Do not overfill your baking dish; the sauce will bubble up during baking. Resting for at least 10 minutes after baking is essential for perfectly structured slices.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of lasagna
- Calories: 450 calories
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 100 mg
Keywords: easy dinner, lasagna, oven ready, weeknight meal, family-friendly, cheesy, Italian-American, comfort food