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Easy-Cheesy-Lasagna
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Easy Cheesy Lasagna

Course Casserole, Main Course
Cuisine American, Italian Inspired, Southern
Keyword busy-day-lasagna, easy-lasagna-recipe, lasagna-recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Stand time 10 minutes
Total Time 1 hour 50 minutes
Servings 12 servings
Calories 558kcal
Author Melissa Sperka

Ingredients

  • 1 lb extra lean ground beef
  • 1 lb ground sweet or spicy Italian sausage
  • 1 medium onion diced
  • olive oil
  • 1 tsp salt
  • 1 1/4 tsp black pepper divided
  • 4 cloves garlic minced
  • 1 Tbsp dry Italian seasoning [plus 1 tsp]
  • 1 medium bay leaf
  • 2 24 oz jars pasta sauce [i.e. Bertolli 5 Cheese or similar]
  • 1 8 oz Italian seasoned tomato sauce
  • 2 Tbsp fresh basil chopped
  • 1 12 oz box no boil lasagna noodles
  • 2 12 oz containers ricotta cheese
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese divided
  • 4 1/2 cups shredded Mozzarella cheese or Italian Blend of Cheese divided

Instructions

  • Preheat the oven to 375°F. Spray a 13 x 9 inch baking dish with cooking spray.
  • Sauce: On the stove top in a deep pot over medium-high heat cook beef, sausage and onion in a couple of drizzles of olive oil until no pink remains Season with salt and 1 tsp black pepper. Drain excess fat from pot.
  • To the pot add garlic, 1 Tbsp Italian seasoning and bay leaf. Cook for 1 minute.
  • Add pasta sauce, tomato sauce and basil. Simmer for 15 minutes then remove from the heat. Remove bay leaf from the sauce.
  • Ricotta: Meanwhile, in a small mixing bowl mix together ricotta, eggs, 1/3 cup shredded Parmesan, and remaining 1 tsp dry Italian seasoning. Add 1/4 tsp freshly ground black pepper.
  • Assemble: Ladle 1/2 cup sauce into the bottom of the prepared dish. Arrange one layer of lasagna noodles over sauce.
  • Spread noodles with 1/3 of the ricotta. Cover with 1/3 meat sauce then sprinkle with 1 cup mozzarella cheese.
  • Repeat layers, ending with noodles, meat sauce and 1 1/2 cups mozzarella cheese. Sprinkle the remaining Parmesan on top.
  • Cover with aluminum foil spritzed with cooking spray. Bake covered for 1 hour.
  • Uncover, and bake for an additional 15 minutes or until the noodles are fork tender.
  • Let stand on counter for 10 minutes then cut and serve.

Notes

This lasagna freezes well. Bake, cool completely, then cut into portions. Wrap tightly with plastic wrap. To reheat, thaw overnight in the refrigerator, then reheat in a 350°F oven until heated through.

Nutrition

Serving: 1serving | Calories: 558kcal | Carbohydrates: 32g | Protein: 36g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1340mg | Potassium: 302mg | Fiber: 3g | Sugar: 11g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 285mg | Iron: 2mg