Easy Lasagna with Cheese (Printer-Friendly)
Savory layers of meat sauce and creamy cheese baked together for a hearty, satisfying meal.
# What You'll Need:
→ Meat Sauce
01 -
1 lb ground beef (15-20% fat content)
02 -
1 medium yellow onion, diced
03 -
2 cloves garlic, minced
04 -
¼ cup dry red wine or beef broth
05 -
2 cups marinara sauce
06 -
1 tsp dried thyme or Italian seasoning
07 -
1 tsp granulated sugar
08 -
2 tbsp fresh parsley, chopped
09 -
Salt and black pepper to taste
→ Cheese Mixture
10 -
1 cup ricotta cheese
11 -
1 cup cottage cheese
12 -
1 large egg
13 -
2 tbsp fresh parsley, chopped
14 -
2 cups shredded mozzarella cheese, divided
→ Pasta
15 -
9 lasagna noodles
# Steps to Follow:
01 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and ground beef. Cook, breaking up the meat, for about 5 minutes until beef loses its pink color. Add minced garlic and cook for an additional 1 minute until fragrant.
02 -
Pour in ¼ cup red wine or beef broth and cook until nearly evaporated, approximately 2 minutes. Stir in marinara sauce, dried thyme, sugar, fresh parsley, salt, and pepper. Cover and simmer gently for 5 minutes to blend flavors.
03 -
In a mixing bowl, combine ricotta, cottage cheese, 1 cup of shredded mozzarella, egg, and chopped parsley. Stir thoroughly until evenly blended.
04 -
Preheat oven to 375°F. Bring a large pot of salted water to a boil. Cook lasagna noodles until just al dente according to package instructions. Drain and rinse under cold water to stop cooking and prevent sticking.
05 -
Spread ½ cup meat sauce evenly over the bottom of a 9×13 inch casserole dish. Layer 3 noodles over sauce. Top with one-third of the remaining meat sauce, 1 cup shredded mozzarella, and half the cheese mixture. Repeat layers once more, finishing with a final noodle layer, remaining meat sauce, and remaining mozzarella.
06 -
Use 9 to 12 toothpicks poked evenly across the top to keep foil from touching the cheese. Cover with foil and bake at 375°F for 45 minutes. Remove foil and broil for 3 to 5 minutes until cheese is golden brown. Let rest 30 minutes before slicing to set.
# Extra Suggestions:
01 -
Resting the dish after baking allows layers to set, ensuring clean slices and preventing collapse.
02 -
Toothpicks prevent foil from sticking to melted cheese during baking, preserving the golden crust.