Lasagna

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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 servings
Calories: 625kcal

Equipment

  • 8x8 baking dish

Ingredients

  • 1/2 pound Ground beef
  • 1 tsp Dried oregano
  • 1 cup Ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 9 Lasagna noodles no-boil noodles, use more or less as needed depending on size of baking dish
  • 4 oz Mozzarella cheese shredded
  • 4 slices Crusty bread toasted

Tomato Sauce

  • 28 oz Whole tomatoes (canned) preferably San Marzano Tomatoes
  • 4 cloves Garlic
  • 2 Tbsp Extra-virgin olive oil
  • 1/4 cup Fresh basil
US Customary - Metric

Instructions

  • Preheat the oven to 375°F.
  • In a pot over medium heat, brown the ground beef breaking it up into smaller pieces until it is no longer pink, season with salt. Add in the oregano.
  • In a bowl, mix the ricotta, parmesan, and season with salt and pepper.
  • In a blender or food processor, blend the tomatoes, garlic, oil, basil. Season with salt and pepper.
  • Ladle a thin layer of sauce on the bottom of an 8x8 inch baking dish or appropriately sized baking dish (the size of the baking dish should be according to the number of portions you are making).
  • Place an even layer of no-boil lasagna noodles over the sauce (you may need to gently break the lasagna noodles to fit the dish properly).
  • Spread half of the ricotta mixture on the noodles and half of the meat evenly over the noodles. Then spread a layer of sauce and a layer of cheese.
  • Repeat this process in another layer.
  • Finally, add a top layer of lasagna noodles and spread with tomato sauce and remaining mozzarella. Cover with foil.
  • Bake for 30-40 minutes, then remove foil and bake for an additional 5 minutes or place under the oven broiler to brown the cheese.
  • Allow the lasagna to set for 5 minutes before cutting and serving. Serve with bread.

Notes

Pro Tips: This is a great meal to batch cook, make sure to use an appropriately sized baking dish for the amount you are making so the lasagna is layered properly.

Nutrition

Calories: 625kcal | Carbohydrates: 30g | Protein: 35g | Fat: 41g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 817mg | Potassium: 759mg | Fiber: 3g | Sugar: 6g | Vitamin A: 834IU | Vitamin C: 20mg | Calcium: 450mg | Iron: 5mg

Lasagna

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 625 kcal

Equipment

  • 8x8 baking dish

Ingredients
 
 

  • 1/2 pound Ground beef
  • 1 tsp Dried oregano
  • 1 cup Ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 9 Lasagna noodles no-boil noodles, use more or less as needed depending on size of baking dish
  • 4 oz Mozzarella cheese shredded
  • 4 slices Crusty bread toasted

Tomato Sauce

  • 28 oz Whole tomatoes (canned) preferably San Marzano Tomatoes
  • 4 cloves Garlic
  • 2 Tbsp Extra-virgin olive oil
  • 1/4 cup Fresh basil

Instructions
 

  • Preheat the oven to 375°F.
  • In a pot over medium heat, brown the ground beef breaking it up into smaller pieces until it is no longer pink, season with salt. Add in the oregano.
  • In a bowl, mix the ricotta, parmesan, and season with salt and pepper.
  • In a blender or food processor, blend the tomatoes, garlic, oil, basil. Season with salt and pepper.
  • Ladle a thin layer of sauce on the bottom of an 8x8 inch baking dish or appropriately sized baking dish (the size of the baking dish should be according to the number of portions you are making).
  • Place an even layer of no-boil lasagna noodles over the sauce (you may need to gently break the lasagna noodles to fit the dish properly).
  • Spread half of the ricotta mixture on the noodles and half of the meat evenly over the noodles. Then spread a layer of sauce and a layer of cheese.
  • Repeat this process in another layer.
  • Finally, add a top layer of lasagna noodles and spread with tomato sauce and remaining mozzarella. Cover with foil.
  • Bake for 30-40 minutes, then remove foil and bake for an additional 5 minutes or place under the oven broiler to brown the cheese.
  • Allow the lasagna to set for 5 minutes before cutting and serving. Serve with bread.

Notes

Pro Tips: This is a great meal to batch cook, make sure to use an appropriately sized baking dish for the amount you are making so the lasagna is layered properly.

Nutrition

Calories: 625kcalCarbohydrates: 30gProtein: 35gFat: 41gSaturated Fat: 18gTrans Fat: 1gCholesterol: 118mgSodium: 817mgPotassium: 759mgFiber: 3gSugar: 6gVitamin A: 834IUVitamin C: 20mgCalcium: 450mgIron: 5mg
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