Easy Lasagna No Ricotta
Satisfy your comfort food cravings with this Easy Lasagna No Ricotta, a hearty and flavorful twist on the classic Italian dish. Perfect for those who prefer a ricotta-free version, this recipe combines tender lasagna noodles, savory layers of marinara-infused ground beef or Italian sausage, and a melty duo of mozzarella and Parmesan cheeses. Simmered with aromatic garlic, onions, and Italian herbs, the meat sauce brings rich, homemade flavor to every bite. With minimal prep time and simple ingredients, this dish is an approachable option for weeknight dinners or family gatherings. Add a crisp green salad and garlic bread on the side for a crowd-pleasing meal that’s as satisfying as it is easy to make!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 pound Ground beef or Italian sausage
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 24 ounces Marinara sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 4 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.5 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Add the ground beef or Italian sausage to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess grease.
Stir in the marinara sauce, salt, black pepper, oregano, and basil. Simmer the sauce for 10 minutes, stirring occasionally.
In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
Place a layer of cooked lasagna noodles over the sauce.
Spread a layer of meat sauce over the noodles, followed by a layer of shredded mozzarella cheese and a sprinkle of Parmesan cheese.
Repeat the layering process (noodles, meat sauce, mozzarella, Parmesan) until all ingredients are used up, finishing with a layer of cheese on top.
Pour the water into the corners of the baking dish to keep the lasagna moist while cooking.
Cover the lasagna with aluminum foil, ensuring the foil does not touch the cheese layer.
Bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese on top is bubbling and golden brown.
Let the lasagna rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
5487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.4 g | 304% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 7691 mg | 334% | |
| Total Carbohydrate | 555.6 g | 202% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 49.9 g | ||
| Protein | 295.6 g | 591% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4364 mg | 336% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 2813 mg | 60% | |
*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.
