Ingredients
Scale
- 12 lasagna noodles
- 1 pound ground beef or Italian sausage
- 2 cups marinara sauce
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- Fresh basil and parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add the ground beef or Italian sausage and cook until browned. Stir in the minced garlic and cook for another minute.
- Pour in the marinara sauce, season with salt and pepper, and let simmer for 10-15 minutes.
- In a bowl, combine ricotta cheese, egg, chopped parsley, and a pinch of salt. Mix until smooth.
- Spread a thin layer of meat sauce at the bottom of a 9×13 inch baking dish.
- Place three lasagna noodles over the sauce.
- Spread a layer of ricotta mixture, followed by shredded mozzarella and Parmesan cheeses.
- Repeat layering until ingredients are used, ending with a top layer of sauce and cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
Notes
- Let the lasagna cool for 10 minutes before slicing to allow the juices to redistribute.
- Preparing ahead: assemble the lasagna a day in advance and refrigerate until baking.
- For gluten-free options, use gluten-free lasagna noodles or substitute with sliced zucchini or eggplant.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Omnivore
Nutrition
- Serving Size: 1 slice (1/8th of lasagna)
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg
