Can I use no-boil lasagna noodles instead?

Absolutely! No-boil noodles are a great time-saver. If using them, add an extra 1/4 cup of water to your sauce as they need more liquid to cook properly during baking. You may also need to adjust your baking time according to the package directions.

Why does my lasagna turn out runny?

Runny lasagna usually happens when there's too much moisture. Make sure to drain your meat well after browning, don't oversauce your layers, and always let the lasagna rest for at least 10 minutes before cutting. This resting period allows the lasagna to set up and reabsorb any excess liquid.

Can I make this lasagna vegetarian?

Definitely! Replace the meat with 2 pounds of sautéed vegetables like zucchini, mushrooms, bell peppers, and spinach. Add the vegetables to your sauce and proceed with the recipe as written. You might want to add extra seasonings like Italian herbs to enhance the flavor.

How do I know when my lasagna is fully cooked?

Your lasagna is done when it's bubbling around the edges, the cheese on top is melted and starting to brown, and a knife inserted in the center comes out hot. If you've used regular noodles and pre-cooked them as directed, the baking time is primarily to heat everything through and meld the flavors.

Easy Lasagna Recipe

Name: Easy Lasagna Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 12 lasagna noodles, uncooked; 4 cups mozzarella cheese, shredded and divided; ½ cup parmesan cheese, shredded and divided; ½ pound lean ground beef; ½ pound Italian sausage; 1 onion, diced; 2 cloves garlic, minced; 36 ounces pasta sauce (your favorite jarred sauce); 1 cup ricotta cheese; 1 cup cottage cheese; 1 egg, beaten; ¼ cup parmesan cheese

Description

This Easy Lasagna recipe is a classic Italian comfort dish that’s perfect for satisfying your cravings. Packed with layers of rich meat sauce, creamy cheese filling, and tender lasagna noodles, it’s a hearty and delicious meal that the whole family will love. Perfect for both weeknight dinners and special occasions.

Ingredients

Units Scale

Pasta

12 lasagna noodles, uncooked

Cheese

4 cups mozzarella cheese, shredded and divided
1/2 cup parmesan cheese, shredded and divided

Tomato Sauce

1/2 pound lean ground beef
1/2 pound Italian sausage
1 onion, diced
2 cloves garlic, minced
36 ounces pasta sauce (your favorite jarred sauce)

Cheese Mixture

1 cup ricotta cheese
1 cup cottage cheese
1 egg, beaten
1/4 cup parmesan cheese

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Instructions

Heat the oven: Preheat your oven to 350°F. Prepare your baking pan for layering the lasagna later.
Cook the pasta: Boil lasagna noodles al dente according to the package instructions. Drain the noodles and set them aside.
Prepare the meat sauce: In a large skillet over medium-high heat, brown the ground beef, Italian sausage, diced onion, and minced garlic until no pink remains. Drain any excess fat. Stir in the pasta sauce and simmer the mixture for 5 minutes to marry the flavors.
Make the cheese mixture: In a bowl, combine 1 ½ cups of mozzarella, ¼ cup parmesan cheese, ricotta, cottage cheese, and the beaten egg. Stir well to create a creamy cheese mixture.
Begin layering: Spread 1 cup of the prepared meat sauce on the bottom of a 9×13 inch baking pan. Lay 3 lasagna noodles on top, ensuring an even layer.
Add cheese and sauce layers: Spread ⅓ of the cheese mixture evenly over the noodles, then top it with 1 cup of the meat sauce. Repeat the process two more times, creating layers of noodles, cheese mixture, and meat sauce.
Finish with sauce and cheese: Top the final noodle layer with the remaining meat sauce, ensuring everything is evenly spread. Sprinkle the remaining mozzarella and parmesan cheese on top.
Bake: Cover the baking pan with foil and bake in the preheated oven for 45 minutes.
Uncover and brown: Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly. For an extra-crispy top, broil the lasagna for 2-3 minutes if desired.
Rest and serve: Allow the lasagna to rest for 10-15 minutes before cutting into squares to serve. This helps the layers set and makes it easier to slice.

Notes

You can substitute cottage cheese with more ricotta if preferred for a creamier texture.
Use freshly shredded cheese for the best melting and flavor.
Feel free to add vegetables like spinach or mushrooms into the meat sauce for added nutrition.
This lasagna can be made ahead and refrigerated for up to 2 days before baking.
Store leftovers tightly covered in the fridge for up to 3 days or freeze for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg