Mary KellyLet’s talk about the easiest lasagna ever. If you’re looking for a dish that fills stomachs while bringing everyone together, you’ve found it. Why is this lasagna special? The recipe comes together quickly, and it’s nearly foolproof.
I remember the first time I attempted lasagna. It was a disaster. The noodles stuck together, and the cheese turned into a gooey mess. But this lasagna requires no boiling of noodles and comes together seamlessly.
I first experimented with this recipe when a last-minute dinner invitation popped into my inbox. You know the kind, where you feel the pressure to impress on short notice? I ransacked my pantry and fridge, and from there, I created a one-pan masterpiece. I was thrilled that everyone loved it. You can achieve that same triumph!
The ingredients are simple and familiar. I’ve used items you’re likely to have on hand. Whole milk ricotta cheese, ground beef, mozzarella – these classics create a warm, comforting dish. This is not just any lasagna; it’s a recipe that invites culinary exploration.
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Ingredients List
Here’s what you’ll need to make your lasagna:
- 1 tablespoon extra virgin olive oil
- 1 large egg, lightly beaten
- 3 ½ cups shredded mozzarella cheese, divided
- 9 no-boil lasagna sheets
- 1 (15-ounce) container whole milk ricotta cheese
- 1 tablespoon Italian herb blend
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed San Marzano tomatoes
- Kosher salt and freshly cracked black pepper, to taste
- 1 lb ground beef (or ground turkey or Italian sausage)
- 2 tablespoons freshly chopped flat-leaf parsley
- 1 medium onion, finely chopped
- 1 teaspoon red pepper flakes (optional)
- ¼ cup freshly grated Pecorino Romano cheese
How to Make “Easiest Lasagna Ever”
Step 1: Prepare the Ingredients
Start by preheating your oven to 375°F (190°C). While it’s heating up, let’s prep the ingredients.
In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion until it becomes translucent. Slice through the onion like it’s a hot knife through butter. Then, add the minced garlic. Cooking garlic releases its savory essence, and you’ll savor the aroma filling your kitchen. It’s incredible!
Step 2: Brown the Meat
Now, add the ground beef (or your choice of meat). Break it up with a spatula as it cooks, allowing it to brown nicely. This adds a rich flavor. When the meat is no longer pink, you’ll want to drain any excess fat.
Step 3: Add the Sauce
Pour in the crushed San Marzano tomatoes next. This canned treasure is renowned for its robust flavor. Season with salt and pepper to taste. If you go for the red pepper flakes, this is the moment to add them. Now let the mixture simmer. You’re creating depth and complexity here. Let it bustle away for about 10-15 minutes.
Step 4: Combine the Cheeses
While the meat sauce simmers, let’s focus on the cheese mixture. In a mixing bowl, combine ricotta cheese, the lightly beaten egg, and the Italian herb blend. Go ahead and mix until the ingredients melt together like a happy family. Toss in a pinch of salt and some freshly cracked black pepper. Stir in 1 cup of shredded mozzarella cheese. You’re preparing a creamy, dreamy filling.
Step 5: Assemble the Lasagna
In a 9×13 large baking dish, start layering. Begin with a scoop of meat sauce at the bottom. Place three no-boil lasagna sheets on top. Spread half of the ricotta mixture over the noodles. Next comes another layer of meat sauce, topped with 1 cup of mozzarella. Then repeat the layers.
Your third layer will finish with a final layer of noodles, meat sauce, and another cup of mozzarella cheese. For some extra flair, sprinkle the grated Pecorino Romano cheese over the top. It’s like the cherry on top of your lasagna sundae!
Step 6: Bake
Cover the dish with foil and bake for 25 minutes. This allows the flavors to meld into something magical. After this time, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown. Feel free to peek now and then – the anticipation makes it taste better!
Step 7: Garnish and Serve
Once it’s out of the oven, let the lasagna rest for a good 15 minutes. This part is crucial; cutting into it too soon can result in a messy plate. After waiting, sprinkle the chopped parsley on top for color. This simple step adds a touch of finesse.
Nutrition Information
Recipe Notes
- Extra Virgin Olive Oil: Always opt for high-quality oil. It interacts with the flavors in your dish beautifully.
- Whole Milk Ricotta Cheese: This creamy base is essential for the rich filling. You can substitute low-fat versions, but you might lose some creaminess.
- No-Boil Lasagna Sheets: I swear by these! They save time and make the assembly process simpler.
- Crushed San Marzano Tomatoes: These aren’t just any tomatoes. They have a sweeter and less acidic profile, making your sauce really shine.
- Ground Beef: Use what you prefer. Turkey or plant-based crumbles work well, too.
- Pecorino Romano: It’s sharper than Parmesan, but you can use either for a delightful flavor boost.
Recipe Variations
- Vegetable Lasagna: Swap out the meat for a mix of spinach, zucchini, and mushrooms. You’ll create a vibrant plant-packed dish!
- Cheesy Lasagna Roll-Ups: Use lasagna sheets in a roll-up fashion. Spread the ricotta mixture on cooked sheets, roll them up, and cover with sauce.
- Spicy Sausage Lasagna: Replace ground beef with hot Italian sausage for a flavor kick.
- Gluten-Free Lasagna: Use gluten-free pasta sheets to accommodate dietary needs without losing flavor.
- No Cheese Option: For dairy-free needs, try cashew cheese or nutritional yeast for creaminess.
- Seafood Lasagna: Incorporate shrimp or crab instead of ground meat for a coastal twist.
Easiest Lasagna Ever
Ingredients
Equipment
Method
- Start by preheating your oven to 375°F (190°C). While it’s heating up, let’s prep the ingredients.
- In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion until it becomes translucent. Slice through the onion like it’s a hot knife through butter. Then, add the minced garlic. Cooking garlic releases its savory essence, and you’ll savor the aroma filling your kitchen. It’s incredible!
- Now, add the ground beef (or your choice of meat). Break it up with a spatula as it cooks, allowing it to brown nicely. This adds a rich flavor. When the meat is no longer pink, you’ll want to drain any excess fat.
- Pour in the crushed San Marzano tomatoes next. This canned treasure is renowned for its robust flavor. Season with salt and pepper to taste. If you go for the red pepper flakes, this is the moment to add them. Now let the mixture simmer. You’re creating depth and complexity here. Let it bustle away for about 10-15 minutes.
- While the meat sauce simmers, let’s focus on the cheese mixture. In a mixing bowl, combine ricotta cheese, the lightly beaten egg, and the Italian herb blend. Go ahead and mix until the ingredients melt together like a happy family. Toss in a pinch of salt and some freshly cracked black pepper. Stir in 1 cup of shredded mozzarella cheese. You’re preparing a creamy, dreamy filling.
- In a 9×13 large baking dish, start layering. Begin with a scoop of meat sauce at the bottom. Place three no-boil lasagna sheets on top. Spread half of the ricotta mixture over the noodles. Next comes another layer of meat sauce, topped with 1 cup of mozzarella. Then repeat the layers.
- Your third layer will finish with a final layer of noodles, meat sauce, and another cup of mozzarella cheese. For some extra flair, sprinkle the grated Pecorino Romano cheese over the top. It’s like the cherry on top of your lasagna sundae!
- Cover the dish with foil and bake for 25 minutes. This allows the flavors to meld into something magical. After this time, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown. Feel free to peek now and then – the anticipation makes it taste better!
- Once it’s out of the oven, let the lasagna rest for a good 15 minutes. This part is crucial; cutting into it too soon can result in a messy plate. After waiting, sprinkle the chopped parsley on top for color. This simple step adds a touch of finesse.
Nutrition
Notes
- Extra Virgin Olive Oil: Always opt for high-quality oil. It interacts with the flavors in your dish beautifully.
- Whole Milk Ricotta Cheese: This creamy base is essential for the rich filling. You can substitute low-fat versions, but you might lose some creaminess.
- No-Boil Lasagna Sheets: I swear by these! They save time and make the assembly process simpler.
- Crushed San Marzano Tomatoes: These aren’t just any tomatoes. They have a sweeter and less acidic profile, making your sauce really shine.
- Ground Beef: Use what you prefer. Turkey or plant-based crumbles work well, too.
- Pecorino Romano: It’s sharper than Parmesan, but you can use either for a delightful flavor boost.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I prepare lasagna in advance?
Absolutely! You can assemble it a day ahead of time. Just cover with foil and refrigerate. Bake it right before serving.
2. Can I freeze leftover lasagna?
Yes, lasagna freezes beautifully. Just wrap it tightly in plastic wrap, then in aluminum foil. It can last up to three months in the freezer.
3. What can I use instead of no-boil lasagna sheets?
You can use traditional lasagna sheets, but you must boil them beforehand, which changes the preparation time.
4. Can I use fresh herbs instead of dried?
Yes! Fresh herbs add a lovely punch. You’ll want about three times the amount of fresh herbs compared to dried.
5. How do I know when my lasagna is done baking?
Look for bubbly cheese and a golden top. An instant-read thermometer should read 165°F in the center.
6. What’s the best way to store leftovers?
Simply make sure it’s in an airtight container in the fridge. It’ll be good for about 3-4 days.
Conclusion
The journey of making the easiest lasagna ever is much more than the dish itself; it’s about enjoyability. From the thrill of the first bite to the laughter shared at the dinner table, this lasagna offers a whole experience.
The simplicity of the ingredients means you’re likely to have them on hand more often than not, making this a go-to recipe for dinner parties and potlucks alike. It’s easy to love and even easier to make.
Remember, it’s okay if things don’t go perfectly. At the end of the day, cooking is about family, friends, and fun. Grab your plate, dig in, and savor the flavors and memories made. Enjoy your culinary adventure with the easiest lasagna ever!
