Kitchen Lasagna
A comforting layered pasta casserole with meat sauce, cheese blend and ready-to-bake ease—perfect for busy weeknights.
Equipment
- 9×13 inch baking dish
- Large Skillet
- Mixing Bowl
Ingredients
Meat Sauce
- 1 lb ground beef
- 1 cup diced onion
- 2 cloves garlic minced
- 1 jar (24 oz) marinara or pasta sauce
- 1 can (6 oz) tomato paste
Pasta & Cheese Layers
- 9 sheets lasagna noodles (uncooked or pre-cooked)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 375 °F (190 °C). Grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the ground beef, onion and garlic until beef is browned and onion is soft. Drain any excess fat.
- Add the pasta sauce and tomato paste to the skillet, stir to combine, then simmer for 5-10 minutes. Season with salt, pepper and Italian seasoning.
- While sauce simmers, in a bowl mix ricotta cheese, half of the Parmesan cheese, and a pinch of salt and pepper.
- Begin layering in the baking dish: spread a thin layer of meat sauce on the bottom, then add 3 lasagna noodles, then half the ricotta mixture, then a third of the mozzarella. Repeat: noodles, remaining ricotta, another third mozzarella, then final noodles, meat sauce and the remaining mozzarella and Parmesan on top.
- Cover the dish with foil and bake 25 minutes. Remove foil and bake additional 10-15 minutes until cheese is golden and sauce bubbling.
- Let stand for about 10 minutes before slicing and serving.
Notes
You can swap ground beef for Italian sausage or turkey. For a vegetarian version, omit the meat and add sautéed mushrooms or spinach. Leftovers store well and reheat nicely.