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Easy Meat Lasagna

No precooking of the pasta is required in this quick and simple one-dish recipe – the noodles become wonderfully tender as the lasagna bakes in the oven.

25 min
PREP TIME
1h 10 min
COOK TIME
390
CALORIES
13
INGREDIENTS

INGREDIENTS 12 SERVINGS

  • 8 oz (250 grams) lean ground beef
  • 8 oz (250 grams) Italian sausage , casing removed
  • 2 jars (650 mL each) pasta sauce , divided
  • 2 eggs
  • 2 containers (454 g each) ricotta cheese
  • 2 cups (500 milliliters) shredded mozzarella cheese , divided
  • 1 teaspoon (5 milliliters) Garlic Powder
  • 1 teaspoon (5 milliliters) Parsley Flakes
  • 1 teaspoon (5 milliliters) Italian Seasoning
  • 1/2 teaspoon (2 milliliters) Sea Salt Grinder
  • 1/4 teaspoon (1 milliliter) Black Peppercorn Grinder
  • 9 lasagna noodles , uncooked
  • 1/4 cup (60 milliliters) grated Parmesan cheese

Preparation

  • 1 Preheat oven to 350°F (180°C).
  • 2 In large skillet, brown ground beef and sausage, breaking up with spoon. Drain fat. Stir 4 cups (1 L) of the pasta sauce into meat mixture; set aside.
  • 3 In large bowl, beat eggs. Stir in ricotta, 1 ½ cups (375 mL) of the mozzarella, the garlic powder, parsley, Italian seasoning, salt and pepper.
  • 4 To assemble, spread about 1 cup (250 mL) of the meat sauce on bottom of 13 x 9-inch (3 L) glass baking dish; line with 3 of the noodles. Spread half of the cheese mixture over noodles. Repeat once with meat sauce, noodles and cheese mixture. Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining ½ cup (125 mL) mozzarella cheese and the Parmesan cheese; cover with foil.
  • 5 Bake for 45 minutes. Remove foil; bake 15 minutes longer, or until noodles are tender and cheese is bubbly. Let stand 15 minutes before cutting. Warm reserved pasta sauce in small pot or microwaveable bowl and serve with lasagna.

NUTRITION INFORMATION

(per Serving)

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