Description
This Lasagna Casserole combines the beloved flavors of traditional lasagna with a quicker, simpler preparation. Enjoy a hearty, cheesy meal on busy weeknights without the fuss of boiling noodles and layering.
Ingredients
- No-Boil Lasagna Noodles
- Lean Ground Beef (90/10 or 93/7)
- Marinara or Your Favorite Pasta Sauce
- Ricotta Cheese (whole milk or part-skim)
- Shredded Mozzarella Cheese
- Grated Parmesan Cheese
- Onion (chopped)
- Garlic (minced)
- Egg
- Dried Herbs (Italian Seasoning, Oregano, Basil)
- Non-Alcoholic Cooking Wine or Beef Broth
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet or Dutch oven over medium-high heat, brown the lean ground beef, breaking it up as it cooks. Drain any excess fat if necessary.
- Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in a splash of non-alcoholic cooking wine or beef broth to deglaze the pan, scraping up any browned bits. Stir in the marinara sauce, Italian seasoning, and a pinch of salt and black pepper. Bring to a simmer, then reduce heat to low and let it gently simmer.
- In a medium bowl, combine the ricotta cheese, egg, 1/2 cup of grated Parmesan cheese, and a pinch more salt and pepper. Mix well until just combined.
- Spread about 1 to 1.5 cups of meat sauce evenly over the bottom of the prepared baking dish.
- Arrange 3-4 no-boil lasagna noodles over the sauce, breaking a few to fit if necessary.
- Dollop about half of the ricotta mixture over the noodles and gently spread it out.
- Spoon about 1.5 cups of meat sauce over the ricotta, then sprinkle with about 1 cup of shredded mozzarella cheese.
- Place another layer of 3-4 no-boil noodles, the remaining ricotta mixture, 1.5 cups of meat sauce, and another cup of mozzarella.
- Top with the last layer of 3-4 noodles, the remaining meat sauce, and sprinkle with the remaining mozzarella and the last of the Parmesan cheese.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the lasagna casserole rest on a wire rack for 10-15 minutes before slicing and serving.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Ensure each layer of noodles is well-covered with sauce for the best results. You can assemble the casserole up to 24 hours in advance and refrigerate it before baking.