Quick Beef Lasagna Bolognese
A streamlined lasagna where seasoned ground beef simmers with tomato sauce, layered with pasta sheets and melted cheese. Ready in under 45 minutes without sacrificing rich, authentic Bolognese flavor.
- Total time
- 45 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 1 lb ground beef
- 24 oz marinara sauce
- 8 oz lasagna noodles
- 1.5 cups ricotta cheese
- 1.5 cups mozzarella cheese, shredded
- salt and pepper to taste
Instructions
- 1
Set the oven to 375°F and wait until it finishes preheating, about 10 minutes.
- 2
Bring a large pot of salted water to a rolling boil over high heat, then add the lasagna noodles and cook for 1 minute less than the package says, stirring once after 2 minutes so they don't clump.
- 3
Drain the noodles in a colander, then lay them flat on parchment paper so they don't stick together while you make the sauce.
- 4
In a 12-inch skillet, cook the ground beef over medium-high heat, breaking it apart with a wooden spoon as it cooks, until no pink remains and the meat looks crumbly and light brown, about 6 minutes.
- 5
Pour the marinara sauce into the skillet with the cooked beef and stir until combined, then reduce heat to low and simmer for 5 minutes to meld flavors, stirring once halfway through.
- 6
Taste the sauce and add salt and pepper until it tastes balanced — not flat, not salty — then remove from heat.
- 7
Spread a thin layer of the beef sauce across the bottom of a 9-by-13-inch baking dish, just enough to cover the bottom.
- 8
Lay a single layer of noodles over the sauce, breaking them to fit and overlapping slightly — they should cover the bottom completely.
- 9
Dollop one-third of the ricotta over the noodles, then spread it into an even layer with a rubber spatula.
- 10
Sprinkle one-third of the mozzarella over the ricotta layer.
- 11
Repeat the noodle, ricotta, and mozzarella layers two more times, then pour any remaining beef sauce over the very top and spread it evenly.
- 12
Sprinkle the remaining mozzarella on top in an even layer.
- 13
Cover the baking dish tightly with foil and bake for 15 minutes, then remove the foil and bake uncovered until the cheese on top is melted and the edges are bubbling, about 10 more minutes.
- 14
Remove from the oven and let the lasagna rest for 5 minutes before serving — this lets the layers set so they don't fall apart when cut.
Tools you’ll need
- large pot
- colander
- parchment paper
- 12-inch skillet
- wooden spoon
- 9-by-13-inch baking dish
- rubber spatula
- foil
- oven
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