Description
A fast and flavorful lasagna made with no-boil noodles and a quick meat sauce, perfect for busy weeknight dinners.
Ingredients
Scale
- 9–12 no-boil lasagna sheets
- 500 g (1.1 lb) ground beef or 50:50 mix with Italian sausage
- 400 g (14 oz) crushed tomatoes
- 360 ml (1½ cups) jarred marinara sauce
- 1 medium onion, chopped (150 g / 1 cup)
- 3 garlic cloves, minced
- 450 g (1 lb) shredded mozzarella cheese
- 375 g (1½ cups / 340 g) ricotta cheese
- 60 g (½ cup) finely grated Parmesan cheese
- 15 g (3 tbsp) chopped fresh basil or 2 tsp dried
- 2 tsp salt
- 1 tsp black pepper
- Pinch crushed red pepper (optional)
- 15 ml (1 tbsp) olive oil
Instructions
- Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Add 1 medium onion, chopped (150 g / 1 cup) and sauté until translucent and fragrant, about 5 minutes. Add 3 garlic cloves, minced, and cook for 30 seconds until aromatic. Add 500 g (1.1 lb) ground beef (or beef/sausage mix) and brown, breaking up meat, for 6–8 minutes until no pink remains. Drain excess fat if there’s more than 2 tbsp.
- Stir in 400 g (14 oz) crushed tomatoes and 360 ml (1½ cups) marinara sauce. Add 2 tsp salt, 1 tsp black pepper, and 15 g (3 tbsp) chopped basil. Simmer uncovered on medium-low for 8–10 minutes, stirring occasionally, until slightly thickened and fragrant.
- In a bowl, combine 375 g (1½ cups / 340 g) ricotta, 60 g (½ cup) grated Parmesan, 1 large egg, and 60 g (½ tsp) chopped basil. Mix until smooth.
- Spread a thin layer (about 120 ml / ½ cup) of sauce on the bottom of a 9 x 13-inch pan to prevent sticking. Place 3 no-boil lasagna sheets overlapping slightly. Spoon one-third of the remaining sauce (about 400 ml / 1⅔ cups) over the noodles, dollop half the ricotta mixture across and spread lightly, then sprinkle 150 g (5 oz) shredded mozzarella. Repeat layers: noodles, sauce, ricotta, mozzarella. Finish with a final noodle layer, remaining sauce, 150 g (5 oz) mozzarella, and 15 g (2 tbsp) Parmesan.
- Cover pan tightly with foil and bake at 180°C (350°F) for 25 minutes. Remove foil and bake an additional 10–12 minutes until the top is golden and edges bubble.
- Let the lasagna rest for 10–15 minutes before slicing. Serve with a sprinkle of fresh basil and extra grated Parmesan.
Notes
Let the lasagna rest before slicing to ensure neat slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 8g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg