Description
This easy lasagna recipe features no-boil noodles for a hassle-free preparation. Layers of savory ground beef and Italian sausage simmered in spaghetti sauce, combined with creamy ricotta and mozzarella cheeses, make for a comforting and delicious Italian classic baked to perfection in under 1.5 hours.
Ingredients
Scale
Meat Sauce
- 1 pound ground beef
- ½ pound sweet Italian sausage
- 48 ounces spaghetti sauce
- 2 cloves minced garlic (estimated)
Cheese Mixture
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese, divided
- 2 large eggs
- ½ cup grated Parmesan cheese (estimated)
- 2 tablespoons chopped fresh parsley (estimated)
- ½ teaspoon salt (estimated)
- ¼ teaspoon black pepper (estimated)
Others
- 12 lasagna noodles (no-boil type)
- Cooking spray for casserole dish
- Aluminum foil for covering
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and spray a 9×13 inch casserole dish with cooking spray to prevent sticking.
- Cook meat: In a large skillet over medium heat, brown the ground beef and sweet Italian sausage until fully cooked, breaking up the meat as it cooks. Drain excess fat. Stir in minced garlic and the spaghetti sauce, then reduce heat and simmer for about 5 minutes to let the flavors meld.
- Prepare cheese mixture: In a mixing bowl, combine ricotta cheese, 2 cups of shredded mozzarella cheese, eggs, grated Parmesan cheese, chopped parsley, salt, and black pepper. Mix thoroughly until smooth and well blended.
- Assemble layers: Spread a layer of meat sauce evenly on the bottom of the casserole dish. Arrange uncooked lasagna noodles over the sauce. Spoon and spread a portion of the cheese mixture on top of the noodles, followed by another layer of meat sauce. Repeat these layers twice more, building the lasagna up evenly.
- Top layers: Finish with a top layer of noodles and sauce. Sprinkle the remaining 1 cup shredded mozzarella and additional Parmesan cheese evenly over the surface for a golden, cheesy crust.
- Bake covered: Cover the casserole tightly with aluminum foil, sprayed with cooking spray on the side facing the food to prevent sticking. Bake in the preheated oven for 50 minutes.
- Brown the top: Remove the foil carefully and bake for an additional 10 minutes uncovered to allow the cheese to brown and bubble.
- Rest and serve: Let the lasagna rest for 10 minutes out of the oven before slicing. This helps it set and makes serving easier.
Notes
- Using no-boil noodles cuts down preparation time without sacrificing texture.
- Make sure to spray the foil with cooking spray to avoid cheese sticking.
- Allowing the lasagna to rest before slicing ensures cleaner cuts and better presentation.
- You can substitute sweet Italian sausage with spicy sausage for more heat.
- Leftover lasagna stores well in the refrigerator for up to 3 days and freezes well for up to 3 months.
