Easiest Lasagna Ever
Total Time
1 hour 5 minutes
Prep Time
20 minutes
Cook Time
45 minutes
Rating
4.9 out of 5 stars
(67)
Ingredients
12 servings
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 (15-ounce) package whole milk ricotta
- 3 ½ cups shredded mozzarella cheese, divided
- 1 large egg, beaten
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
Step 2
In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
Step 3
Heat olive oil in a large cast iron skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined.
Step 4
In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside.
Step 5
Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.
Step 6
Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.
Step 7
Serve, garnished with parsley, if desired.
Step 8
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Chef's notes
MAKE-AHEAD:
Cover lasagna tightly with plastic wrap; refrigerate up to 24 hours. To bake, let the lasagna sit at room temperature for 15-30 minutes. Remove plastic wrap and bake as directed.
TO FREEZE BEFORE BAKING:
Cover lasagna tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge, remove the plastic wrap and bake as directed, adding a few more minutes of cook time as needed.
TO FREEZE AFTER BAKING:
Let the lasagna cool completely; cover tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge and reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 1 hour.
