Print

Easy Homemade Lasagna with Ricotta Cheese

A thick, multi-layered slice of homemade lasagna with rich meat sauce and melted cheese, served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a satisfying, cheesy lasagna with layers of meat sauce, ricotta, and mozzarella. This recipe is simple to assemble for a hearty family dinner.

Ingredients

Scale
  • 1 pound ground beef
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 9 lasagna noodles
  • 3 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Brown the ground beef in a large skillet over medium heat. Drain off any excess fat. Stir in the marinara sauce and simmer for 10 minutes.
  3. In a medium bowl, mix together the ricotta cheese, egg, 1/4 cup Parmesan cheese, Italian seasoning, salt, and pepper until combined.
  4. Cook the lasagna noodles according to package directions until al dente. Drain well.
  5. Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  6. Arrange three cooked noodles over the sauce, slightly overlapping if necessary.
  7. Spread half of the ricotta mixture evenly over the noodles.
  8. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  9. Spoon half of the remaining meat sauce over the mozzarella.
  10. Repeat the layers: three noodles, the remaining ricotta mixture, one-third of the mozzarella, and the rest of the meat sauce.
  11. Top with the final three noodles and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese.
  12. Cover the dish loosely with aluminum foil.
  13. Bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
  14. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For a richer sauce, brown 1/2 pound of ground beef with 1/2 pound of Italian sausage.
  • If you prefer not to boil the noodles, use oven-ready lasagna noodles and add about 1/2 cup of water to the meat sauce before layering.
  • You can assemble the entire lasagna a day ahead and keep it covered in the refrigerator. Add 10-15 minutes to the covered baking time if baking directly from the fridge.

Nutrition

Find it online: https://tastetaught.com/best-easy-homemade-lasagna-recipe/