Easy Beef Lasagna with Creamy Ricotta and Golden Mozzarella
By Noah Bennett
Prep
20 min
Cook
40 min
Total
60 min
Servings
4
Level
Easy
Choose regular or low-fat ricotta cheese that is firm in texture․ Ricotta‚ the creamy cheese used in this easy lasagna recipe with beef‚ is layered with cooked marinara sauce and cooked noodles‚ seasoned ground beef‚ and mozzarella and Parmesan cheese to make individual lasagna portions with a toasted crust․ Allow to cool slightly before eating․
Ground beef is cooked with olive oil‚ salt‚ pepper‚ and Italian spice mix․ Marinara sauce is cooked in the same pan․ Ricotta mixture contains an egg and half of the Parmesan cheese and salt․ Additional toppings include mozzarella cheese and the other half of the Parmesan cheese․ Boil regular pasta almost but not all the way‚ and use no-boil pasta without cooking․ Advantages of these products include not having to purchase and prepare other ingredients at home․
The surface of the cooked dish should be frothy and brown after the foil is removed․ The sauce should be smooth around the edges․ The most common problems when cooking lasagna‚ as explained in the article‚ are caused by not fully cooking the noodles and sauce from a jar․ A smooth layer of sauce on the bottom of the dish before cooking keeps the noodles from sticking to the dish․ Letting the dish rest for 10 minutes before serving can help prevent breakage of the noodles․
Serve large portions of lasagna with a salad or frozen garlic bread baked alongside the lasagna‚ according to suggestions․ Reheat leftover lasagna in the oven at 350 degrees for 10 minutes or in the microwave with a damp paper towel․ Add extra marinara sauce to reheated lasagna if desired․
Why you'll love this recipe
- Ricotta adds a creamy component to the dish when mixed with egg and Parmesan cheese and salt․ A white sauce and less flavorful cheeses are not needed․
- A jar of thick marinara sauce supplies much of the flavor needed for the pasta sauce and helps hold the stuffed balls together․
- One strategy for saving time is to use jarred marinara sauce․
- Ground beef‚ mozzarella‚ and Parmesan are other flavorful ingredients in each serving․ Sauce containing ground beef adds flavor to the layers of pasta in each serving․
- Precooked noodles are an option besides boiling noodles․ Plain noodles are another option if they are not completely cooked․
- The ingredient list is simplified to use one skillet sauce and one ricotta mixture instead of multiple homemade sauces or specialty cheeses․
- Smaller amounts of mozzarella‚ ricotta‚ and marinara in the recipe allow individual squares to be reheated with more marinara to taste․
Ingredients
- •1 lb ground beef (or turkey)
- •9 lasagna noodles (regular or oven-ready)
- •24 oz marinara sauce (jarred)
- •15 oz ricotta cheese
- •2 cups shredded mozzarella cheese
- •½ cup grated Parmesan cheese
- •1 large egg
- •1 tsp salt
- •½ tsp black pepper
- •1 tsp Italian seasoning
- •1 tbsp olive oil
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the ground beef and break it into small, even pieces.
- 3
Season the beef with salt, black pepper, and Italian seasoning, then cook for about 6 to 8 minutes until browned.
- 4
Drain excess fat from the skillet.
- 5
Stir in the marinara sauce and simmer for 5 minutes.
- 6
Combine the ricotta, egg, half of the Parmesan, and a pinch of salt in a large bowl, then stir until smooth.
- 7
If using regular noodles, boil them until just shy of done, about 7 minutes, then drain and lay them flat on parchment paper. If using oven-ready noodles, skip boiling.
- 8
Spoon a thin layer of meat sauce into the bottom of a 9×13-inch baking dish.
- 9
Layer 3 noodles over the sauce, then add half of the ricotta mixture, one-third of the sauce, and a sprinkle of mozzarella.
- 10
Repeat with another layer of noodles, ricotta mixture, sauce, and mozzarella.
- 11
Finish with the remaining noodles, remaining sauce, and the remaining mozzarella and Parmesan.
- 12
Cover the dish with lightly oiled foil and bake in a preheated 375°F oven for 25 minutes.
- 13
Remove the foil and bake for 15 minutes more, until the top is bubbly and golden.
- 14
Rest the lasagna for 10 minutes before slicing.
- 15
Serve with a side salad or frozen garlic bread.
FAQ
Nutrition (per serving)
Calories
300
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