Easy Lasagna Recipe
I love Italian dinners, especially when they don’t take a lot of time. This Easy Lasagna Recipe is one of my go-to's and always requested. It’s so flavorful, cheesy, and family-friendly. My kids love this homemade lasagna and this keeps their belly's full and happy.
Servings: 9 servings
Calories: 600kcal
Ingredients
- 12 Lasagna Noodles Uncooked
- 16 Ounces Mozzarella Cheese Shredded
- ½ Cup Grated Parmesan Cheese
- 1 Pound Lean Ground Beef
- ½ Pound Hot Italian Sausage
- 1 Large Onion Diced
- 3 Cloves Garlic Minced
- 36 Ounces Marinara Sauce Homemade or Store Bought
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Tablespoon Italian Seasoning
- 1 Teaspoon Crushed Red Pepper
- 16 Ounces Ricotta Cheese
- 1 Egg
Instructions
- Preheat the oven to 350℉. Cook the lasagna noodles according to package instructions, rinse in cold water and set aside.
- Heat a large frying pan or dutch oven over medium high heat, add the ground beef, sausage, onion and garlic. Brown until cooked through and no longer pink, drain and add back into the pan.
- Stir in the pasta sauce, salt, pepper, crushed red pepper and Italian seasoning. Simmer over medium low heat for 5-10 minutes, stirring occasionally. Remove from heat when thickened.
- In a medium sized mixing bowl, mix together the ricotta cheese, egg, half of the shredded mozzarella and half of the grated parmesan cheese.
- Spread ½ Cup of the sauce onto the bottom of a 9x13 baking dish. Lay 3 cooked lasagna noodles over the sauce. Spread ⅓ of the ricotta mixture over the noodles. Add 1 cup of the sauce over the ricotta. Repeat twice, finish assembling the lasagna with 3 more noodles and the rest of the sauce.
- Cover with foil and bake for 40 minutes.
- Remove the foil and sprinkle on the rest of the mozzarella cheese and parmesan cheese. Bake for another 10 minutes or until the cheese has melted and is lightly browned.
- Let the lasagna rest for at least 10-15 minutes before cutting and serving. Garnish with fresh parsley and enjoy!.
Video
Notes
- You may want to cook a few extra lasagna noodles, as some tend to break during cooking.
- It's very important to drain the meat after it has been cooked, when making a lasagna you want to remove any excess liquid during the cooking process. This makes for a better-set lasagna that won't fall apart when cutting and serving.
- You can make the lasagna ahead of time, and store it in the refrigerator or freezer before baking. Cover tightly with plastic wrap and foil and refrigerator for up to 3 days or freeze for up to 2 months. Defrost overnight in the refrigerator before baking.
- Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven or microwave.
The hot Italian sausage can be substituted with mild or sweet sausage.
Nutrition
Calories: 600kcal | Carbohydrates: 40g | Protein: 40g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 1483mg | Potassium: 803mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1207IU | Vitamin C: 10mg | Calcium: 459mg | Iron: 4mg