Easy Lasagna Recipe: Weeknight Win
Servings: 8 servings
Calories: 550kcal
Ingredients
- 12 lasagna noodles (no-boil or regular, your call)
- 1 pound ground beef or turkey
- 2 cups marinara sauce (your preferred jar or homemade, no judgment)
- 1 cup ricotta cheese
- 2 cup shredded mozzarella
- 1/2 cup grated parmesan
- 1 egg (for binding the ricotta, optional but nice)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Optional herbs: basil, oregano, or a pinch of chili flakes
Instructions
- Preheat to 375°F (190°C). Grease a baking dish so nothing sticks, including your hopes and dreams of a clean kitchen.
- Brown the meat with onion and garlic in olive oil. Season with salt, pepper, and a little oregano if you’re feeling fancy. Drain excess fat.
- Stir in marinara sauce and let it simmer a few minutes. It should smell like pizza night without the drama.
- In a bowl, mix ricotta with the egg (if using) and a pinch of salt. This is your creamy binding agent, so don’t skip the pinch.
- Cook the noodles if you’re not using no-boil. Boil until al dente, then drain. They’ll finish cooking in the oven anyway, so don’t overdo it.
- Layer the lasagna in the dish: a thin sauce layer, noodles, ricotta mixture, meat sauce, mozzarella. Repeat. Finish with a final layer of sauce and mozzarella, plus parmesan on top.
- Cover with foil and bake for 25 minutes. Then uncover and bake another 15 minutes until the cheese is bubbling and golden.
- Let it rest 10–15 minutes before slicing. Resting = easier slices and less chaos when serving.