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- Meat and poultry
- Beef pasta
I'm put off making lasagne just by reading most recipes because they're so elaborate. This one, however, I keep making over and over again because it's so beautifully simple. It's also great to prepare when you have guests.
53 people made this
- 450g beef mince
- 1 (500g) pack uncooked lasagne sheets
- 2 eggs
- 425g ricotta cheese
- 450g mozzarella cheese
- 50g Parmesan cheese, grated
- 1.5L ready made tomato pasta sauce from a jar
MethodPrep:15min ›Cook:1hr5min ›Ready in:1hr20min
- Brown the mince in a pan without oil until it is cooked and crumbly.
- Preheat oven to 190 C / Gas 5. Grease a rectangular baking dish (it should fit three or four lasagne sheets slightly overlapping each other).
- Whisk the eggs and mix with ricotta, half the mozzarella cheese, and all of the Parmesan cheese.
- Pour enough of the pasta sauce into the dish to cover the bottom of it. Cover it with three or four lasagne sheets, depending on the size of the dish. Spread 1/3 of the ricotta mixture on top of them, then 1/2 of the mince. Sprinkle with half of the remaining mozzarella and pour 250ml of the pasta sauce over it.
- Place a second layer of lasagne sheets on top, spread 1/3 of the ricotta mixture over them and pour 250-500ml of the pasta sauce on top.
- Add a third layer of lasagne sheets on top and top with the rest of the ricotta mixture. Spread the rest of the mince on top and pour another 250-500ml of the pasta sauce over it.
- When placing the top layer of 3 or 4 lasagne sheets, pour the rest of the pasta sauce over it and sprinkle with the remaining mozzarella.
- Tightly cover with aluminium foil and bake in the preheated oven for 50-60 minutes. Remove the foil and bake for another 5-10 minutes.
- Allow to stand for 15 minutes before serving.
Reviews & ratingsAverage global rating:(12)
Reviews in English (1)
i liked this lasagna but maybe less cheese next time, i edited it by adding chilies as i love spicy food.-24 Mar 2013
We took a couple shortcuts for this recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any flavor. We think it's absolutely perfect as-is, but also understand some people are looking to make sauce from scratch. Use our best homemade spaghetti sauce&mdashit'll never let you down.
Regardless of the route you go, make sure to follow these tips&mdashwe've reworked this recipe based on user comments to make it even better with more meat, more sauce, and more cheese!
Don't overcook your noodles.
Lasagna noodles need structure&mdashthey have a lot of ingredients layered between them!&mdashso they can't be too mushy. Make sure to cook them until they're very al dente they're ready typically two minutes before the amount of time on the box.
While you're making your beef and ricotta mixtures, your lasagna noodles will typically be hanging out in a colander, getting stuck together (worst nightmare). To prevent this, after you drain the noodles from the pasta pot, slick them with olive oil and lay them flat on a baking sheet to cool.
Get your favorite marinara.
We decided to go with store-bought marinara for this recipe but it doesn't mean you should pick any old jar off the shelf. Even though there are tons of layers and flavors in lasagna, the marinara is the back bone of the dish. Spending a couple more bucks on your favorite brand is worth it in this case.
Sometimes we're a little lazy and skip this step when making a meat sauce and we always regret it&mdashthe sauce tastes so greasy! Draining the fat from the skillet is a must for your lasagna layers, which will already have a lot of fat from cheese.
Season your ricotta mixture.
My Italian grandmother always added a secret ingredient to her lasagna: cinnamon. The ricotta mixture always gets overlooked and, therefore, tastes kinda bland. Make sure to season it generously with salt and pepper&mdashParm, too!
Don't bake for too long.
Lasagna is one of those dishes that firms up a lot as it sets. Even though it might look like a cheesy, bubbly mess in the oven, if it's warmed all the way through it will be perfect once you let it sit for at least 15 minutes. When you over bake the pasta, you run the risk of the noodles drying out and getting too crispy.
What about leftovers?!
To store leftovers cover with plastic wrap or places slices in an airtight container and keep in the fridge for 3 to 5 days. Any longer and you'll want to pop it in the freezer for up to 3 months. To reheat, cover with aluminum foil and bake at 350º until hot and bubbly.
Have you made this recipe? Rate it and let us know how you like it in the comments below. Don't want to follow a recipe? Check out our No Recipe Lasagna and choose your own adventure!
Editor's Note: This introduction to this recipe was updated slightly on July 31, 2020.
Best Easy Lasagna Recipe + Video
Cover leftovers or transfer to a storage container and keep in the refrigerator for up to 1 week. Reheat in the microwave or in the oven until warmed through.
- Baked: Let the lasagna cool and place in the refrigerator for an hour. Then, either wrap individual slices in foil and store in a ziptop bag, or cover the entire dish tightly with foil and freeze. If you don’t want your baking dish trapped in the freezer, make the lasagna in a foil pan instead.
- Unbaked: Line your baking dish with foil and build the lasagna in the pan. Then, cover tightly with foil and place in the freezer. Once frozen, lift the foil-wrapped lasagna out of the pan and keep in the freezer. Then, just pop the entire thing back in the baking dish when you’re ready to reheat.
Common questions and recipe tips
Lasagna Recipe Video
Easy Cheesy Chicken Lasagna
- 1 1/2 pounds hot Italian chicken sausage
- 2 (14.5 ounce) cans Hunt’s Fire Roasted Diced Tomatoes with Garlic
- 1 (8 ounce) can Hunt’s Tomato Sauce
- 2 tablespoons Hunt’s Tomato Paste
- 1 egg
- 1 (16 ounce) container part skim ricotta cheese
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon kosher salt
- 3/4 cup KRAFT Grated Three Cheese Parmesan Cheese, divided
- 10 oven ready lasagna noodles
- 1 1/2 (8 ounce) packages KRAFT 5 Cheese Italian Blend Shredded Cheese, divided
- Preheat oven to oven to 425°F.
- In a large skillet over medium high-heat brown sausage. Stir in tomatoes, tomato sauce and tomato paste simmer 5 minutes, stirring occasionally. Remove from heat.
- Meanwhile combine ricotta cheese, 1/2 cup Parmesan cheese, 4 ounces shredded cheese and egg. Mix until well blended.
- Spread 1/2 cup meat sauce onto bottom of 13x9-inch baking dish. Top with a layers of 3 noodles, half the ricotta cheese mixture, and 1/3 of the sauce. Repeat layers.
- Top with remaining noodles then cover with sauce and sprinkle ¼ cup Parmesan cheese. Spread remaining 8 ounces of shredded cheese over top cover.
- Bake for 20 minutes. Remove foil. Bake, uncovered, 5 minutes until cheese is melted. Let stand 5 minutes before serving.
The site redesign, the video, the photos, it all looks fantastic! Way to go, both of you.
Thank you so much darlin'! Chad did all the work. Isn't he awesome. : )
Fantastic Donna! You're a star :) I know how much work goes into just one short video - we love to make videos to music with our kids, old photos, etc. but I could never do this! Love it - everything looks great.
Awww, thank you Tricia. It was a lot of fun. We hope to do more in the future.
Donna, love the recipe and the video! Great job :)
Thank you Melissa! It is soooo delicious too!
Donna - This looks great - Nice recipe!
Thanks Sherma! Wait until you taste it. YUM.
I saw the photo clicked to come to this site to get the recipe, watched the video (which is done so well informative and QUICK which is vital now-a-days), saved it to my favorites, read the comments and just as quick went back to facebook. Saw the photo again and I STOPPED and thought "That was done so well, and you have taken the time to give that to us" I at least can take the time to tell you. I really appreciate this recipe along with the great video. and I always read and love the facebook post. Great Job! . and I love fire roasted tomatoes, nice addition!! Thank You!
Kitty, you are awesome! Thank you so much for stopping by. You totally made my day. We love creating recipes for you and it is so exciting to hear that you love our video too.
- 1 pound mild Italian sausage
- 1 (15-oz.) container part-skim ricotta cheese
- ¼ cup refrigerated ready-made pesto
- 1 large egg, lightly beaten
- 2 (26-oz.) jars pasta sauce
- 9 no-boil lasagna noodles
- 4 cups (16 oz.) shredded Italian three-cheese blend or mozzarella cheese
Remove and discard casings from sausage. Cook sausage in a large skillet over medium heat, stirring until meat crumbles and is no longer pink drain.
Stir together ricotta cheese, pesto, and egg.
Spread half of 1 jar pasta sauce evenly in a lightly greased 13- x 9-inch baking dish. Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), half of ricotta mixture, half of sausage, 1 cup three-cheese blend, and remaining half of 1 jar pasta sauce. Repeat layers using 3 lasagna noodles, remaining ricotta mixture, remaining sausage, 1 cup three-cheese blend. Top with remaining 3 noodles and second jar of pasta sauce, covering noodles completely. Sprinkle evenly with remaining 2 cups three-cheese blend.
Bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and edges are lightly browned and bubbly. Let stand 15 minutes.
Note: For testing purposes only, we used Classico Tomato & Basil spaghetti sauce and Barilla Lasagne Oven-Ready noodles.
Quick and Easy Vanilla Dessert Lasagna
Serves: about 15
1 (11 ounce) box vanilla-flavored wafer cookies
1 cup chopped pecans
6 tablespoons melted butter
8 ounces cream cheese
¼ cup sugar
2 Tablespoons milk
3 cups whipped topping (cool whip or homemade), divided
2 (3.4 ounce boxes) French Vanilla flavored instant pudding
3 ¼ cups cold milk
½ cup white chocolate bits or pecan halves for garnish
Note: Use your favorite nuts here, but if you don’t wish to use nuts, simply omit them – there will be enough cookie crumbs to make the layers. You may substitute graham cracker crumbs – you will need 4 cups total.
2. Place cookies in a food processor to crush into crumbs or place into a plastic bag and roll with a rolling pin. Add pecans and stir. Remove 2 cups of the mixture and set aside. Add melted butter to the remaining crumbs and stir well. Press into a 9 x 13 bake dish and bake for 10 minutes, then cool completely.
3. Meanwhile, whip the cream cheese, sugar and milk until smooth and creamy. Fold in half of the whipped topping. Prepare the vanilla pudding by combining with the milk and stirring until completely mixed and smooth.
4. Once the bottom layer is cooled, spread the cream cheese mixture over the base.
5. Sprinkle on about 1 cup of the remaining crumb mixture.
6. Carefully spoon the pudding mixture over the crumbs, then the remaining whipped topping.
7. Finish with the last cup of the crumbs and add white chocolate bits or whole pecans for garnish.
8. Cover with plastic wrap and chill at least 4 hours or up to 12 hours before serving.
Yum! Don’t forget to check out Banana Split Lasagna, if you enjoyed this recipe.
- 1 tbsp olive oil
- 250g/9oz beef mince
- 1 onion, diced
- 3 carrots, grated
- 75g/2½oz butter
- 75g/2½oz plain flour
- 1 tsp English mustard
- 750ml/1⅓ pint milk
- 2 garlic cloves, crushed
- 2 x 400g/14oz tin tomatoes
- 250g/9oz lasagne sheets
- salt and pepper
Preheat the oven to 200C/400F/Gas 6
Heat a large frying pan over a medium heat and add the olive oil. Once hot, add the mince along with a good pinch of salt and pepper. Brown the mince for 5-6 minutes until coloured all over and beginning to crisp. Remove the mince from the pan and set to one side.
Add the onion and carrot to the frying pan along with a pinch of salt. Cook gently for 10 minutes, or until everything is softened.
Meanwhile, melt the butter in a saucepan over a medium heat. Once melted, add the flour and mustard, stir to mix well. Leave to cook over a medium heat for two minutes, or until the mixture makes a paste.
Pour the milk in batches into the saucepan, whisking as you add to create a smooth white sauce. Once all the milk is added season with a pinch of salt and black pepper, turn the heat down and leave to simmer very gently for seven minutes.
Once the onions and carrots are softened, add the garlic to the frying pan and cook for two minutes. Return the meat (plus any juices) to the pan and add the tomatoes. Mix everything together, cover with a lid and simmer the sauce for 10 minutes until thickened slightly.
To assemble the lasagne, place a quarter of the tomato sauce into the bottom of a small/medium baking dish. Top with a layer of lasagne sheets. Spoon over another quarter of the tomato sauce and top with a third of the white sauce. Repeat this twice more, finishing at the top with the last layer of white sauce. (You should have three sets of layers of lasagne, tomato and white sauce, all on a bed of tomato sauce.)
Place into the preheated oven and bake for 30 minutes or until bubbling and the top is golden-brown. Serve the lasagne in slices while hot.
Vegetarian Lasagna Recipe Options
The original lasagna dish that came to America used layered meat sauce, but modern cooks turning to vegetarian options can still enjoy a meat-free variation of this classic dish. A Spinach Lasagna replaces the meat sauce with this healthy vegetable. It uses frozen spinach, making it easy to buy ahead for and cook on a rainy day.
There's even a healthy, veggie lasagna version for vegetarians who also want to skip the gluten. Replace the noodles with roasted veggies in this Gluten-Free Eggplant Lasagna. It's a low carb lasagna option, at under 200 per slice.
Quick and Easy Lasagna Recipe
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- 1 pound lean ground beef
- 1 pound wide lasagna noodles
- 1/2 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2-1/2 teaspoons tomato paste
- 1 can whole tomatoes Italian seasoned
- 1 cup white onion
- 1 cup monterrey jack cheese
- 1 cup sharp cheddar cheese
- 1 pound lean ground beefshopping list
- 1 pound wide lasagna noodlesshopping list
- 1/2 teaspoon minced garlicshopping list
- 1 teaspoon saltshopping list
- 1 teaspoon freshly ground black peppershopping list
- 2-1/2 teaspoons tomato pasteshopping list
- 1 can whole tomatoes Italian seasonedshopping list
- 1 cup white onionshopping list
- 1 cup monterrey jack cheeseshopping list
- 1 cup sharp cheddar cheeseshopping list
How to make it
- Boil noodles according to package instructions.
- Brown meat in skillet with onion then drain well and return to pan.
- Add garlic, salt and pepper.
- Add tomato paste and whole tomatoes to skillet when meat is just about ready to remove from stove top.
- Layer noodles, meat mixture and cheese in layers until all are used ending with noodles.
- Bake at 400 for 15 minutes.
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I substituted the ground beef for with a 1b Farmer John's ground sausage. Bought a bunch and put in freezer when on sale for 99 cents. This tasted awsome, and it took alot less time to make than other Lasagna recipes. Thanks.
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Quick-and-Easy Skillet Lasagna
In a medium frying pan, heat the vegetable oil over medium high heat. Add the onion and cook for 5 minutes, until it is soft and starting to brown. Add the carrot, bell pepper and garlic and cook for 5 minutes. Stir in the marinara sauce and water. Remove all but 1/3 cup of the sauce from the pan set aside.
In a medium bowl, whisk together the ricotta, egg, cream cheese, Dijon mustard, sea salt and freshly ground pepper.
Arrange half of the lasagna noodles in the sauce in the pan, breaking them so that they fit. Pour half of the remaining marinara sauce over the noodles, and spread with half of the ricotta. Arrange the rest of the noodles on top and cover with the remaining marinara sauce and ricotta. Sprinkle with the Parmigiano-Reggiano cheese. Bring the pan to a boil, cover it with aluminum foil, reduce the heat to low and simmer, covered, for 20 minutes.
Uncover the lasagna, spoon the pan juices over any noodles that are not in the liquid and continue to cook for 10 minutes, until the noodles are soft.
- 3 cups (6 ounces) dried mafalda (mini lasagna) noodles
- 12 ounces lean ground beef or bulk pork sausage
- 1 26-27.75 ounce jar tomato-base pasta sauce
- 1 ½ cups shredded mozzarella cheese (6 ounces)
- ¼ cup grated Parmesan cheese (1 ounce)
Cook pasta according to package directions drain.
Meanwhile, cook meat in a 10-inch nonstick skillet until meat is brown drain. Set meat aside. Wipe skillet with paper towel.
Spread about half of the cooked pasta in the skillet. Cover with about half of the sauce. Spoon cooked meat over sauce. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining pasta and sauce. Sprinkle remaining mozzarella and Parmesan cheese over top.
Cook, covered, over medium heat for 5 to 7 minutes or until heated through and cheese melts. Remove skillet from heat and let stand, covered, for 1 minute. Makes 6 servings.