Easy Layered Lasagna Casserole
Indulge in the ultimate comfort food with this Easy Layered Lasagna Casserole, a fuss-free twist on the classic Italian favorite. Perfectly seasoned layers of savory ground beef, rich marinara sauce, creamy ricotta, and gooey mozzarella come together with no-boil lasagna noodles for a hassle-free assembly that saves time without sacrificing flavor. With just 20 minutes of prep and a simple layering method, this dish is ideal for busy weeknights or casual family gatherings. Baked to bubbling perfection, each slice boasts layers of hearty, cheesy goodness, making it a satisfying crowd-pleaser. Garnish with fresh parsley for an added touch of elegance, and watch this make-ahead masterpiece become a staple in your dinner rotation.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 24 ounces marinara sauce (or your favorite pasta sauce)
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 9 noodles dried lasagna noodles (oven-ready/no-boil)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook for 3-4 minutes until the onion is softened and fragrant.
Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Lower the heat and let the mixture simmer for 5 minutes. Remove from heat.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, and the egg. Mix until well blended.
Spread 1/2 cup of the meat sauce evenly on the bottom of the prepared casserole dish.
Layer 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining meat sauce. Repeat the layers (noodles, ricotta mixture, meat sauce) two more times, ending with a layer of meat sauce on top.
Sprinkle the remaining 2 cups of shredded mozzarella and 1/2 cup of Parmesan cheese evenly over the top of the lasagna.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.1 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 559 mg | 43% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 500 mg | 11% | |
*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.
