Ingredients

Scale

Meat Sauce

1 lb ground beef

1 small onion, diced

3 cloves garlic, minced

1 (24 oz) jar marinara sauce

1 tsp Italian seasoning

Salt & pepper, to taste

Cheese Layer

15 oz ricotta cheese

1 large egg

1/2 cup grated Parmesan cheese

2 tbsp chopped fresh parsley (optional)

Lasagna Assembly

9 lasagna noodles (cooked according to package instructions)

3 cups shredded mozzarella cheese

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Instructions

Make the Sauce: In a skillet over medium heat, cook ground beef with onion until browned. Add garlic and cook 30 seconds. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer 10 minutes.

Prepare Cheese Mixture: In a bowl, combine ricotta, egg, Parmesan, and parsley.

Assemble: Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a 9×13-inch baking dish. Layer noodles, ricotta mixture, meat sauce, and mozzarella. Repeat layers, finishing with mozzarella on top.

Bake: Cover with foil and bake for 35 minutes. Uncover and bake 15 more minutes until bubbly and golden.

Rest & Serve: Let rest 10 minutes before slicing.

Notes

Cooking Tips

Let lasagna rest before cutting for cleaner slices.
For extra flavor, add a splash of red wine to the meat sauce.
Use whole-milk ricotta for a creamier texture.
Shred your own mozzarella for better melting.

Variations

Vegetarian Lasagna: Replace meat with sautéed mushrooms, zucchini, and spinach.
Three-Cheese Lasagna: Add provolone or fontina for extra richness.
White Lasagna: Swap marinara for béchamel sauce and use chicken or mushrooms.
Make-Ahead: Assemble up to 24 hours in advance and bake when ready.
Freezer-Friendly: Freeze unbaked or baked lasagna for up to 3 months.

Author: Emma
Prep Time: 25 minutes
Cook Time: 50 minutes

Nutrition

Serving Size: 1 serving
Calories: 520
Sodium: 820mg
Fat: 28g
Carbohydrates: 38g
Fiber: 4g
Protein: 32g