Kelly's Lasagne
This classic lasagne recipe features savory ground beef, rich tomato sauce, creamy ricotta, and melty mozzarella, layered between convenient no-boil noodles. Seasoned with Italian herbs, it offers a hearty and satisfying Italian-American comfort dish that comes together efficiently for a delicious family meal.
Equipment
- 1 Large Skillet For browning ground beef
- 1 9x13 inch Baking Dish Standard lasagna casserole dish
- 1 Medium Mixing Bowl For preparing the ricotta mixture
- 1 Spatula For browning beef and spreading sauces
- 1 Measuring Cups and Spoons For accurate ingredient measurement
Ingredients
Main
- 1/2 pound ground beef
- No-boil lasagna noodles
- 16 ounces tomato sauce
- Italian seasoning
- 8 ounces ricotta cheese
- 8 ounces mozzarella
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spatula. Drain any excess fat thoroughly.
- Stir in the tomato sauce and Italian seasoning with the browned beef. Bring to a gentle simmer, then remove from heat.
- In a medium mixing bowl, combine the ricotta cheese with a pinch of salt and pepper (and optionally, a tablespoon of fresh parsley for brightness).
- Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish to prevent noodles from sticking.
- Arrange a layer of no-boil lasagna noodles over the sauce, ensuring they don't overlap excessively.
- Evenly spread half of the prepared ricotta mixture over the noodles, then top with a layer of meat sauce, and sprinkle generously with mozzarella cheese.
- Repeat the noodle, ricotta, meat sauce, and mozzarella layers. Finish with a final layer of noodles, the remaining meat sauce, and a generous topping of mozzarella cheese.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly browned.
- Let the lasagna rest for 15-20 minutes before slicing and serving, allowing the layers to set for clean cuts.
Notes
For enhanced flavor, ensure the ground beef is deeply caramelized before draining the fat. This builds a robust base for your sauce. When preparing the ricotta, consider adding a fresh egg and a pinch of salt and black pepper; an egg helps bind the cheese mixture and prevents it from being watery. While no-boil noodles are convenient, ensure your meat sauce has ample moisture to properly hydrate them during baking. Always cover the lasagna tightly with foil for the initial baking period to create steam, then remove to brown the top layer of cheese. A crucial step often overlooked is resting the lasagna for 15-20 minutes after baking; this allows the layers to set and prevents it from falling apart when sliced.