Description
This lasagna recipe is a classic favorite made with layers of pasta, rich meat sauce, creamy ricotta, and gooey mozzarella. It’s a comforting and satisfying dish that’s perfect for feeding a crowd or meal prepping for the week.
Ingredients
Units
Scale
For the Meat Sauce:
- 1 medium yellow onion
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (24 to 25-ounce) jar marinara sauce (3 cups), such as Rao’s or Newman’s Own
For the Layers:
- 12 ounces low-moisture mozzarella cheese, shredded (about 3 cups), divided
- 15 dry lasagna noodles (not no-boil, about 2/3 of a 1-pound box), divided
- 15 to 16 ounces whole-milk ricotta cheese (about 2 cups), divided
Instructions
- Heat the oven to 400ºF. Arrange a rack in the middle of the oven and heat the oven to 400°F.
- Brown the beef and onion. Finely chop 1 medium yellow onion. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the onion, ground beef, salt, and pepper. Cook until beef is done. Remove from heat and cool.
- Prepare the baking dish and assemble the meat sauce. Spread a layer of marinara sauce in a baking dish. Mix the rest of the sauce with the ground beef.
- Begin layering the lasagna. Place noodles, ricotta, meat sauce, and mozzarella in layers.
- Continue layering the lasagna. Repeat the noodle, ricotta, meat sauce, and mozzarella layers. Top with noodles and sauce. Cover with foil.
- Bake the lasagna for 1 hour. Bake covered for 1 hour. Check for doneness. Sprinkle with remaining mozzarella and bake uncovered.
- Cool the lasagna for 15 minutes. Let it cool before serving.
Notes
- You can customize the lasagna with additional vegetables like spinach or mushrooms.
- This lasagna freezes well for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
