Ingredients
Method
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Brown the ground beef or sausage in a large skillet over medium heat. Drain off any excess fat.
- Stir the marinara sauce into the meat mixture. Simmer for 5 minutes.
- In a medium bowl, mix the ricotta cheese, egg, Parmesan cheese, Italian seasoning, salt, and pepper until combined.
- Spread about 1 cup of the meat sauce mixture on the bottom of the prepared baking dish.
- Arrange three lasagna noodles over the sauce.
- Spread half of the ricotta mixture evenly over the noodles.
- Sprinkle one-third of the mozzarella cheese over the ricotta layer.
- Spoon another 1 cup of the meat sauce over the mozzarella.
- Repeat the layers: three noodles, the remaining ricotta mixture, one-third of the mozzarella, and another cup of sauce.
- Top with the final three noodles, the remaining sauce, and the rest of the mozzarella cheese.
- Cover the dish tightly with aluminum foil.
- Bake for 25 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
- Let the lasagna rest for 10 minutes before cutting and serving.
Nutrition
Notes
Ingredient Swap: I often use ground turkey instead of beef for a lighter version, and it works just as well here.
Storage Tip: Any leftovers keep beautifully in the fridge for up to 4 days, and I find the flavors meld even more overnight.
Make-
Ahead Trick: I assemble the whole dish, cover it, and refrigerate it for a full day before baking, adding about 10 extra minutes to the covered bake time.
Common Mistake: Be sure to let it rest for the full 10 minutes after baking.
I learned the hard way that cutting it too soon makes for a sloppy slice.
Serving Suggestion: I love serving this with a simple, crisp green salad dressed with a tangy vinaigrette to cut through the richness.
Equipment Note: If you don't have a 9x13 dish, a deep ceramic baker of similar size will work, but avoid shallow pans.