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This recipe provides a simple and quick way to make a delicious lasagna using Barilla no-boil lasagna noodles, ground beef, marinara sauce, ricotta, mozzarella, and Parmesan cheese. It’s perfect for a family meal or a gathering, offering an easy, no-fuss lasagna experience.
Equipment
- oven
- Baking dish (13x9 inches recommended)
- Skillet (for browning ground beef)
- Mixing bowl
Ingredients
- 1 lb ground beef or preferred protein, e.g., turkey or chicken
- 1 jar 24 oz marinara sauce (or 3 cups homemade sauce)
- 12 Barilla no-boil lasagna noodles
- 1 15 oz container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg for mixing with ricotta
- 1 tsp dried oregano optional for added flavor
- 1/2 tsp salt to taste
- 1/2 tsp pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground beef over medium heat until browned. Drain the fat.
- Add the marinara sauce to the cooked beef, stirring until combined. Simmer for 10 minutes.
- In a bowl, combine ricotta cheese, mozzarella, Parmesan, egg, salt, and pepper. Mix well.
- Spread a thin layer of meat sauce in the bottom of a 13x9-inch baking dish.
- Place the lasagna noodles on top of the sauce, followed by a layer of the cheese mixture, then more sauce. Repeat layers, ending with sauce on top.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes until bubbly and golden.
- Let it rest for 10 minutes before slicing and serving.
Notes
- No-boil noodles: Ensure you are using the no-boil lasagna noodles for the recipe to work as intended. These noodles soften and cook as the lasagna bakes.
- Meat options: Feel free to substitute ground beef with other proteins, such as turkey or chicken, for a leaner version.
- Extra flavor: Add some fresh basil or garlic to the sauce for additional flavor.
- Rest time: Let the lasagna sit for about 10 minutes after baking. This helps set the layers and makes it easier to slice.