Prep Time: 20 minutes | Cook Time: 1 hour
- 1 lb ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups ricotta cheese
- 2 eggs
- 4 cups mozzarella cheese
- 1/4 cup Parmesan cheese
- 6 cups tomato sauce
- 1 tsp Italian seasoning
- 1 9-oz box no-boil lasagna noodles
Preheat your oven to 375ºF.
In a large skillet over medium-high heat add the oil and cook the onion and garlic 3 minutes. Add the ground beef, salt, and pepper, and cook until browned. Pour off excess fat. Set browned meat aside.
In a medium bowl combine the ricotta, eggs, 1 cup mozzarella, and parmesan.
In a bowl combine the tomato sauce and Italian seasoning.
In a 13x9-inch pan spread 1 cup of the sauce on the bottom of the pan. Layer 4 uncooked noodles, 1/3 of the ricotta mixture, 1/3 of the ground beef, 1 cup of mozzarella, and 1 cup of spaghetti sauce. Repeat for 3 layers, ending the last layer with 4 uncooked noodles, 1/3 of the ricotta mixture, 1/3 of the ground beef, 1 cup of spaghetti sauce, and 1 cup of mozzarella. Cover with foil and bake 1 hour.
Remove the foil and continue baking until cheese melts, about 5-10 minutes. Remove from oven and let stand 10 minutes before serving.
You can always use a combination of Italian sausage and ground beef in this recipe.
Make this ahead by preparing the lasagna up to the point of cooking and freeze it for up to a month. Thaw and bake as directed.
Serve this lasagna with Strawberry Kale Salad with Creamy Poppy Seed Dressing for a complete meal.