Weeknight Lasagna with Marinara and Ricotta
Layers of beef marinara, ricotta, and mozzarella baked until bubbly and golden for an easy family dinner.
Ingredients
Main Ingredients
- 12 oz lasagna noodles regular or no-boil
- 1 lb ground beef
- 24 oz marinara sauce 3 cups
- 15 oz ricotta cheese
- 2 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp Italian seasoning
- 1 large egg
- ½ tsp salt
- black pepper to taste
Instructions
Cooking
- Preheat the oven to 375 degrees F and cook the noodles according to the package directions. Drain and lay them flat.
- Brown the ground beef in a large skillet with a pinch of salt and pepper until no pink remains and it reaches 160 degrees F. Drain the fat.
- Stir in the marinara and Italian seasoning and simmer for a few minutes.
- Mix the ricotta, egg, and remaining salt in a bowl.
- Spread a layer of meat sauce in a 9 by 13 inch dish, then add noodles, half of the ricotta mixture, and mozzarella. Repeat, finishing with sauce and mozzarella.
- Sprinkle with Parmesan, cover with foil, and bake for 25 minutes.
- Remove the foil and bake 15 more minutes until golden and bubbly.
- Rest for about 10 minutes before cutting into squares.
Notes
Prep time includes boiling noodles and browning the beef. Refrigerate within 2 hours, eat within 3 to 4 days, and reheat to 165 degrees F. Nutrition is an estimate.