Description
A luxurious yet easy lasagna with layers of tender pasta, creamy ricotta, and a rich tomato sauce, perfect for fall gatherings.
Ingredients
- 12 no-boil lasagna noodles
- 1½ lb ground beef or ground turkey
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 8 oz tomato sauce
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella, plus 1 cup for topping
- 1 cup grated Parmesan
- 2 cups shredded seasonal squash or spinach, lightly sautéed (optional)
- Olive oil for sautéing
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Add a splash of olive oil to a large skillet over medium heat, and sauté the onion until translucent.
- Cook the ground meat until browned and fully cooked; drain excess fat.
- Stir in garlic, crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Simmer on low for 15–20 minutes to meld flavors.
- Mix ricotta, egg, 1 cup mozzarella, and ½ cup Parmesan with a pinch of salt and pepper until smooth. Fold in sautéed squash or spinach if using.
- Spread a thin layer of sauce on the bottom of the pan.
- Add 3 no-boil noodles in a single layer, then 1/3 of the ricotta mixture, and 1/3 of the sauce. Repeat twice.
- Finish with a final layer of noodles, sauce, and the remaining 1 cup mozzarella plus ½ cup Parmesan.
- Cover with foil (tent it slightly) and bake for 30 minutes.
- Uncover and bake 10–15 minutes more until the top is bubbly and golden.
- Let rest for 15 minutes before slicing.
Notes
Use no-boil noodles to save time. Don’t skip the resting time for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian