E Z Lasagna
Save time without sacrificing flavor with this irresistible E Z Lasagna recipe, a streamlined take on the classic Italian comfort food. Using no-boil lasagna noodles and a rich, savory meat sauce made with marinara and seasoned ground beef, this recipe comes together effortlessly in under an hour. Creamy ricotta, melty mozzarella, and sharp Parmesan cheeses are layered throughout, along with fragrant Italian seasoning and garlic for maximum flavor. Perfect for weeknight dinners or family gatherings, this easy lasagna bakes to golden, bubbly perfection, filling your kitchen with mouthwatering aromas. Serve it with a crisp salad or garlic bread for a restaurant-quality meal that's simple to prepare. Whether you're a beginner cook or a seasoned chef, this "lazy lasagna" will become your go-to recipe for a quick, hearty, and delicious dinner.
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Recipe Information
Ingredients
- 9 sheets No-boil lasagna noodles
- 48 oz Marinara sauce
- 1 lb Ground beef
- 15 oz Ricotta cheese
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a skillet over medium-high heat, brown the ground beef with the minced garlic. Season with salt, pepper, and Italian seasoning. Drain any excess fat.
Stir in 32 oz of marinara sauce with the cooked beef and simmer for 3-5 minutes.
In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, and the egg. Mix until well blended.
Spread 1 cup of marinara sauce (from the remaining 16 oz) on the bottom of a 9x13-inch baking dish.
Layer 3 sheets of no-boil lasagna noodles over the sauce, ensuring they don’t overlap.
Spread a third of the ricotta mixture evenly over the noodles, followed by a third of the meat sauce. Sprinkle 1/2 cup of mozzarella cheese on top.
Repeat this layering process two more times (noodles, ricotta, meat sauce, mozzarella).
Top the final layer with the remaining marinara sauce and sprinkle with the remaining mozzarella and Parmesan cheese.
Cover the dish with aluminum foil, ensuring the foil doesn’t touch the cheese to prevent sticking.
Bake in the preheated oven for 30 minutes, covered.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.6 g | 333% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1145 mg | 382% | |
| Sodium | 8450 mg | 367% | |
| Total Carbohydrate | 463.9 g | 169% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 52.4 g | ||
| Protein | 309.6 g | 619% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5354 mg | 412% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 2402 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
