Description
A quick and easy no-boil lasagna recipe that combines layers of pasta, meat, and cheese for a delicious meal.
Ingredients
Scale
- 4 no-boil pasta sheets
- ½ lb lean ground beef
- 1 cup marinara sauce
- ½ cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1 large egg
- 1 tsp fresh basil, chopped (or ½ tsp dried)
- 1 tsp fresh oregano, chopped (or ½ tsp dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, brown the ground beef until no longer pink (about 5-7 minutes). Drain excess fat and stir in marinara sauce; season with salt and pepper.
- In a bowl, mix ricotta cheese, egg, salt, pepper, and herbs until smooth.
- In an 8×8-inch baking dish, layer half of the meat sauce followed by pasta sheets. Add half of the ricotta mixture and another layer of meat sauce.
- Repeat layers with remaining ingredients, topping with mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15 minutes until bubbly.
- Allow resting for 10 minutes before slicing.
Notes
- For a vegetarian version, use mushrooms or lentils instead of ground beef.
- Feel free to add vegetables like spinach or zucchini for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg