Best Easy Lasagna Recipe Quick
- Cook Time: 1 hour
- Total Time: 1 hour
Ingredients
Scale
- 1 lb lean ground beef or Italian sausage
- 1 jar (24 oz) high-quality marinara sauce
- 1 container (15 oz) whole milk ricotta cheese
- 1 large egg, lightly beaten
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 box (9 oz) no-boil lasagna noodles
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Fresh parsley for garnish
Instructions
- Start by preheating your oven to 375°F (190°C). In a medium mixing bowl, combine the ricotta cheese, the beaten egg, half of the Parmesan cheese, the dried oregano, and the garlic powder. Stir these ingredients together until they form a smooth, creamy mixture. Adding the egg helps bind the cheese so it doesn’t run out of the lasagna when you slice it later.
- Place a large skillet over medium-high heat. Add the ground beef or sausage and cook until fully browned, breaking it into small crumbles with a wooden spoon. Drain any excess grease from the pan. Pour the entire jar of marinara sauce into the skillet with the meat. Stir well and let it simmer for about 2 minutes to marry the flavors. This creates a rich, meaty base for your layers.
- Spread about 1/2 cup of the meat sauce onto the bottom of a 9×13 inch baking dish to prevent sticking. Place a layer of no-boil noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, followed by a layer of meat sauce and a sprinkle of mozzarella. Repeat these layers—noodles, ricotta, sauce, mozzarella—until you reach the top of the dish or run out of ingredients.
- Finish the top layer with a generous coating of the remaining mozzarella and Parmesan cheese. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10 to 15 minutes. This allows the cheese on top to become golden brown and bubbly.
- Remove the lasagna from the oven and resist the urge to cut into it immediately. Let the dish rest on the counter for at least 10 to 15 minutes. This resting period allows the layers to set properly, ensuring you get those beautiful, distinct layers when you slice it. Garnish with fresh parsley and serve warm.
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