Quick and Easy Lasagna
Satisfy your Italian food cravings with this Quick and Easy Lasagna recipe, a stress-free take on a classic comfort food! Ready in just under an hour, this beginner-friendly dish layers tender lasagna noodles with a rich, meaty marinara sauce, a creamy ricotta and mozzarella blend, and a golden, bubbly cheese topping. Perfectly seasoned with Italian herbs, this hearty recipe delivers bold flavor with minimal effort, thanks to the use of jarred marinara and simple pantry staples. Ideal for busy weeknights or casual gatherings, this crowd-pleaser serves six and pairs beautifully with a crisp side salad or warm garlic bread for a complete, satisfying meal.
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 1 pound ground beef or ground turkey
- 24 ounces jarred marinara sauce
- 16 ounces ricotta cheese
- 3 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 cup water
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook lasagna noodles according to the package instructions, then drain and lay flat on a sheet of parchment paper to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add ground beef or turkey and cook until fully browned, breaking it up with a wooden spoon. Season with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and Italian seasoning.
Stir the marinara sauce into the cooked meat. Add 0.25 cup of water to the empty marinara sauce jar, shake to loosen any leftover sauce, and pour the liquid into the skillet. Simmer for 5 minutes.
In a medium mixing bowl, combine ricotta cheese, 1.5 cups of shredded mozzarella, grated Parmesan, egg, and the remaining 0.5 teaspoon of salt. Mix until well combined.
Spread 1 cup of the meat sauce evenly over the bottom of a 9x13-inch baking dish.
Layer 3 cooked lasagna noodles over the sauce. Top with 1/3 of the ricotta mixture, followed by 1 cup of the meat sauce. Repeat the layers two more times.
For the final layer, place the last 3 noodles on top and spread the remaining meat sauce evenly over them. Sprinkle the top with the remaining 1.5 cups of shredded mozzarella cheese.
Cover the baking dish with aluminum foil (tenting slightly to prevent the cheese from sticking) and bake for 25 minutes.
Remove the foil and bake an additional 15 minutes, or until the cheese is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1393 mg | 61% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.8 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 694 mg | 53% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 715 mg | 15% | |
*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.
