Whip up this Quick and Easy Lasagna for a holiday crowd pleaser that’s simple, delicious, and family-approved!
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Quick & Easy Lasagna: 1 Holiday Crowd Pleaser
A quick and easy lasagna recipe perfect for holiday gatherings and family meals. This dish is a crowd-pleaser, combining classic flavors with simple preparation.
Ingredients
Scale
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 jar (24 ounces) marinara sauce
- 1 container (15 ounces) ricotta cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook lasagna noodles according to package directions. Drain and set aside.
- In a skillet, brown the ground beef over medium heat. Drain off any excess fat.
- Stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes. Season with salt and pepper.
- In a medium bowl, mix together the ricotta cheese and egg. Season with salt and pepper.
- Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish.
- Arrange a layer of cooked lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Top with one-third of the mozzarella cheese.
- Layer with another third of the meat sauce.
- Repeat the layers: noodles, remaining ricotta mixture, another third of the meat sauce, and another third of the mozzarella cheese.
- Top with the remaining noodles, the rest of the meat sauce, and the remaining mozzarella and Parmesan cheeses.
- Cover the dish with aluminum foil.
- Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let stand for 10 minutes before serving.
Notes
For a richer flavor, you can add sautéed onions or garlic to the meat sauce.
If you prefer a vegetarian lasagna, omit the beef and use an extra jar of marinara sauce or a vegetable-based sauce.
Ensure your noodles are fully cooked but still al dente to prevent them from becoming mushy during baking.