Easy Cheesy Lasagna
A comforting dish of layered pasta, savory ground meat, tangy tomato sauce, and creamy cheeses, perfect for family dinners or gatherings.
Ingredients
For the Lasagna
- 12 oz lasagna noodles You can use regular or gluten-free noodles.
- 1 lb ground beef or sausage Choose based on preference.
- 1 medium onion, chopped Adds flavor to the meat sauce.
- 2 cloves garlic, minced
- 28 oz canned tomato sauce
- 15 oz ricotta cheese Can substitute with cottage cheese.
- 16 oz mozzarella cheese, shredded Use some for layering and some for the top.
- 1/2 cup Parmesan cheese, grated For layering and topping.
- 1 large egg Bind the ricotta mixture.
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp Italian seasoning Or a mix of dried herbs.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions (usually around 8-10 minutes until tender), drain, and set aside.
- In a large skillet, heat a tablespoon of olive oil over medium-high heat. Sauté the onion and garlic until the onion is translucent, about 5-7 minutes.
- Add the ground beef or sausage to the skillet, breaking it up with a spoon, and cook until browned, approximately 7-10 minutes.
- Stir in the canned tomato sauce and season with salt, pepper, and Italian seasoning. Let simmer for 5 minutes.
- In a separate bowl, mix the ricotta cheese, egg, and a pinch of salt until well combined.
Assembly and Baking
- In a baking dish, layer the noodles, followed by a generous amount of meat sauce, a dollop of the ricotta mixture, and a sprinkle of mozzarella cheese.
- Repeat the layers, ending with the remaining mozzarella and a generous amount of grated parmesan cheese on top.
- Cover the dish with foil to prevent the cheese from burning, and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbly.
- Once baked, let the lasagna cool for about 10 minutes before serving.
Notes
Serve hot or warm with garlic bread and a side salad. Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months. Reheat at 350°F (175°C) until warmed through.