Ricotta Lasagna with Marinara
A 9x13 pan of beef and marinara layered with ricotta, mozzarella, and Parmesan.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large pot
- Aluminum foil
Ingredients
Main Ingredients
- 12 lasagna noodles boiled just shy of tender
- 1 lb ground beef 90% lean
- 1 tbsp olive oil
- 24 oz marinara sauce 1 jar
- 14.5 oz diced tomatoes no salt added, 1 can
- 2 tsp Italian seasoning
- 1 ½ cup whole milk ricotta cheese
- 1 large egg
- ¼ tsp black pepper
- 3 cup shredded mozzarella cheese 12 oz, divided
- ½ cup grated Parmesan cheese
Instructions
Cooking
- Boil. Cook the noodles a minute short of tender, drain, and lay flat. Brown. Cook the beef in the oil 6 to 8 minutes until no pink remains; drain the fat.
- Simmer. Add the marinara, tomatoes, and Italian seasoning and simmer 10 minutes. Mix. Stir the ricotta, egg, and pepper together.
- Assemble. Set the oven to 375 degrees F. Spread 1 cup sauce in a 9x13 dish, then layer noodles, ricotta, mozzarella, and sauce, ending with noodles, sauce, mozzarella, and Parmesan.
- Bake covered. Cover with foil and bake 25 minutes.
- Bake uncovered. Remove the foil and bake 15 minutes until bubbly and 165 degrees F in the center.
- Rest. Let stand 10 minutes before slicing.
Notes
Substitutions: Use half sweet Italian sausage, or sauteed mushrooms for a meatless pan. No salt is added because the sauce and cheeses are salty.
Tips: Pick a chunky marinara and rest the pan 10 minutes. Assemble up to 24 hours ahead and add 10 minutes to the covered bake.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze wrapped squares up to 2 months.