Lasagna
A classic baked lasagna with rich meat sauce, creamy béchamel, and a golden, bubbly cheese crust. This version uses no-boil noodles for simplicity and is topped with fresh herbs for a bright finish.
- Total time
- 70 min
- Servings
- 8
- Calories
- 480
- Protein
- 28g
Ingredients
- 12 sheets no-boil lasagna noodles
- 1 lb ground beef
- 3 cups marinara sauce
- 15 oz ricotta cheese
- 3 cups shredded mozzarella
- ½ cup grated parmesan
- ½ cup fresh basil or spinach
- 1 pinch salt and pepper
Instructions
- 1
Preheat oven to 375°F. Brown ground beef in a skillet over medium-high, breaking it up, until no longer pink, about 5 minutes.
- 2
Stir in marinara sauce and simmer for 5 minutes. Season with salt and pepper.
- 3
In a bowl, mix ricotta with half the parmesan and a pinch of salt.
- 4
Spread a thin layer of meat sauce in a 9x13-inch baking dish. Top with a layer of noodles.
- 5
Spread half the ricotta mixture over noodles, then a third of the mozzarella. Repeat layers: noodles, meat sauce, ricotta, mozzarella.
- 6
Finish with a final layer of noodles, remaining meat sauce, and top with remaining mozzarella and parmesan.
- 7
Cover with foil and bake for 25 minutes. Uncover and bake until cheese is bubbly and browned, about 15 more minutes.
- 8
Let rest for 10 minutes, then scatter fresh basil or spinach on top before serving.
Tools you’ll need
- 9x13-inch baking dish
- large skillet
- mixing bowl
- aluminum foil
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