Easy Beef Lasagna (Print)
Layers of seasoned beef, marinara sauce, creamy ricotta, and gooey mozzarella combine in this classic Italian comfort dish.
# Ingredients:
→ Base Ingredients
01 -
450g ground beef
02 -
1 small onion, diced
03 -
2 tablespoons dried oregano, divided
04 -
Salt to taste
05 -
Freshly ground black pepper to taste
06 -
680g marinara sauce (1 jar)
07 -
240ml water
→ Cheese Mixture
08 -
425g ricotta cheese
09 -
2 large eggs
10 -
50g grated Parmesan cheese
11 -
225g shredded mozzarella cheese
→ Pasta
12 -
12 dry lasagna noodles (no pre-boiling required)
# Directions:
01 -
Preheat oven to 190°C (375°F).
02 -
In a medium saucepan, brown the ground beef until no longer pink, about 5-7 minutes. Add diced onion, 1 tablespoon dried oregano, salt, and pepper. Cook for an additional 5 minutes until onion is soft and translucent.
03 -
Pour marinara sauce and water into the meat mixture. Stir to combine, bring to a boil, then remove from heat. Total cooking time should be about 10 minutes.
04 -
In a separate bowl, combine ricotta cheese, remaining tablespoon of dried oregano, eggs, Parmesan cheese, salt, and pepper. Mix until well blended.
05 -
In a 23x33cm (9x13 inch) baking dish, spread a layer of meat sauce. Place three lasagna noodles over the sauce, then spread some of the cheese mixture and sprinkle with mozzarella. Repeat these layers until all noodles are used, finishing with cheese mixture and mozzarella on top.
06 -
Place assembled lasagna in the preheated oven and bake for approximately 60 minutes, or until noodles are tender when tested with a fork.
07 -
Remove from oven and let rest for 15 minutes before slicing and serving. This resting period allows for easier cutting and serving.
# Notes:
01 -
Use quality ingredients: With so few components, high-quality marinara and genuine cheese make a significant difference
02 -
Don't skip the resting time: This crucial step ensures cleaner slices and better texture
03 -
For best freezer results, freeze unbaked and cook directly from frozen at 190°C for about 90 minutes, uncovering for the final 15 minutes to brown the top
04 -
Freshly grated cheese melts more evenly than pre-shredded varieties