Description
This recipe for the easiest lasagna ever is a classic favorite that’s simple to make and sure to impress. Layers of hearty meat sauce, creamy ricotta, and melty mozzarella come together for a comforting and delicious dish that feeds a crowd.
Ingredients
Units
Scale
For the Meat Sauce:
- 1 medium yellow onion
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (24 to 25-ounce) jar marinara sauce (3 cups), such as Rao’s or Newman’s Own
For the Layers:
- 12 ounces low-moisture mozzarella cheese, shredded (about 3 cups), divided
- 15 dry lasagna noodles (not no-boil, about 2/3 of a 1-pound box), divided
- 15 to 16 ounces whole-milk ricotta cheese (about 2 cups), divided
Instructions
- Heat the oven to 400ºF. Arrange a rack in the middle of the oven and heat the oven to 400°F.
- Brown the beef and onion. Finely chop 1 medium yellow onion. Heat 1 tablespoon olive oil in a 12-inch or larger regular or cast iron skillet over medium-high heat until shimmering. Add the onion, 1 pound lean ground beef, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, and cook until beef is cooked through. Remove from heat and let cool.
- Prepare the baking dish and assemble the meat sauce. Spread a thin layer of marinara sauce in a 9×13-inch baking dish. Stir the remaining sauce into the ground beef mixture.
- Begin layering the lasagna. Layer noodles, ricotta cheese, meat sauce, and mozzarella. Repeat for another layer. Top with a final layer of noodles and sauce, then cover with foil.
- Bake the lasagna for 1 hour. Check for doneness and bake longer if needed.
- Sprinkle with remaining mozzarella and finish baking. Bake uncovered until cheese is melted and lightly browned.
- Cool the lasagna for 15 minutes. Let it rest before serving.
Notes
- You can customize this lasagna by adding spinach, mushrooms, or other favorite ingredients to the layers.
- This dish freezes well, so make a double batch and save one for later!
