Description
A foolproof recipe for easy lasagna using no-boil noodles, featuring a rich meat sauce and layers of cheese.
Ingredients
Scale
- 700 g ground beef (or 500 g sautéed mushrooms and cooked lentils for vegetarian)
- 800 g crushed tomatoes
- 70 g tomato paste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 450 g ricotta cheese
- 240 ml whole milk
- 340 g shredded mozzarella cheese
- 100 g grated Parmesan cheese
- 12 sheets no-boil lasagna noodles
- 1 large egg (optional)
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp dried oregano
- 1 tsp dried basil
- pinch of red pepper flakes
- 15 ml olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion; cook until browned and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, whole milk, oregano, basil, salt, and red pepper flakes. Simmer for 10–12 minutes until sauce thickens slightly.
- Combine ricotta, egg, grated Parmesan, and black pepper in a bowl until just mixed.
- Spoon a thin layer of sauce into a 13 x 9 inch baking dish. Layer with noodles, ricotta mixture, sauce, and mozzarella. Repeat layers and finish with noodles, remaining sauce, mozzarella, and Parmesan.
- Cover with foil and bake at 180°C (350°F) for 40 minutes. Remove foil and bake uncovered for 15-20 minutes until cheese is golden and internal temperature reaches 74°C (165°F).
- Let the lasagna rest for 15–20 minutes before slicing and serve warm.
Notes
For best results, let lasagna rest to set. Can be made ahead and stored in the fridge for up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 8g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg