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
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.