Ingredients
- For the Hearty Meat Sauce:
- Ground Meat: 1.5 lbs (approx. 680g) lean ground beef (85/15 or 90/10 recommended), ground Italian sausage (mild or hot), ground turkey, or a combination.
- Aromatics: 1 large yellow onion, finely chopped
- Garlic: 4-6 cloves garlic, minced (about 1.5 tablespoons)
- Marinara Sauce: 2 jars (24 oz / 680g each) good quality marinara sauce (Choose one you love the taste of, or use homemade if preferred. Ensure it’s not overly thick).
- Seasoning: 1 teaspoon dried oregano
- Seasoning: 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
- Flavor Enhancer: 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Liquid Adjustment: 1/2 cup water, beef broth, or dry red wine (optional, to ensure enough liquid for noodles if sauce is very thick)
- Fat for Sautéing: 1 tablespoon olive oil
- Salt and Black Pepper: To taste
- For the Creamy Ricotta Filling:
- Ricotta Cheese: 1 container (15 oz / 425g) whole milk ricotta cheese (provides richer flavour and creamier texture than part-skim)
- Binder: 1 large egg, lightly beaten
- Cheese: 1/2 cup (approx. 50g) grated Parmesan cheese, plus extra for sprinkling
- Freshness: 1/4 cup fresh parsley, finely chopped
- Salt and Black Pepper: 1/2 teaspoon salt, 1/4 teaspoon black pepper (adjust to taste)
- For Assembly:
- No-Boil Lasagna Noodles: 1 box (usually 9 oz / 255g, containing 12-16 sheets). Ensure the package explicitly states “No-Boil” or “Oven-Ready.”
- Mozzarella Cheese: 4 cups (approx. 1 lb / 450g) shredded whole milk or part-skim mozzarella cheese (shredding your own from a block melts better than pre-shredded).
- Optional Garnish: Fresh basil or parsley leaves
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of olive oil.
- Make the Meat Sauce:
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the ground meat (beef, sausage, turkey, or combo). Cook, breaking it apart with a spoon, until browned and no longer pink (about 8-10 minutes). Drain off any excess fat.
- Add the chopped onion and cook until softened and translucent (about 5-7 minutes).
- Stir in the minced garlic, dried oregano, dried basil, and optional red pepper flakes. Cook for about 1 minute more, until fragrant.
- Pour in the two jars of marinara sauce. Stir well to combine. If the sauce seems very thick, stir in the optional 1/2 cup of water, broth, or wine now.
- Bring the sauce to a simmer, then reduce the heat to low. Let it simmer gently for at least 10-15 minutes (longer is fine too, up to 30 minutes) to allow flavours to meld. Taste and season generously with salt and black pepper. Remember the noodles will absorb some salt, so don’t undersalt. The sauce should be flavourful and reasonably liquid.
- Prepare the Ricotta Filling:
- While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, beaten egg, 1/2 cup grated Parmesan cheese, chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well combined.
- Assemble the Lasagna Layers: Now for the fun part! Layering is key. Aim for roughly 3 layers of noodles.
- Layer 1 (Base): Spread about 1.5 cups of the meat sauce evenly over the bottom of the prepared baking dish. This prevents the first layer of noodles from sticking and ensures they have moisture underneath.
- Layer 2 (Noodles): Arrange a single layer of no-boil lasagna noodles over the sauce. Place them side-by-side, slightly overlapping if necessary to cover the surface. Break noodles if needed to fit the edges. (Usually 3-4 sheets per layer).
- Layer 3 (Ricotta): Dollop about half of the ricotta mixture evenly over the noodles. Gently spread it into an even layer using the back of a spoon or an offset spatula.
- Layer 4 (Mozzarella): Sprinkle about 1 cup of the shredded mozzarella cheese evenly over the ricotta layer.
- Layer 5 (Sauce): Spread about 1.5 cups of the meat sauce over the mozzarella.
- Repeat Layers: Repeat layers 2 through 5: Noodles, the remaining ricotta mixture, another 1 cup of mozzarella, and another 1.5 cups of meat sauce.
- Final Noodle Layer: Place the final layer of no-boil noodles on top.
- Final Sauce & Cheese Layer: Spread the remaining meat sauce evenly over the top layer of noodles, ensuring all noodles are covered (this is crucial for them to cook). Sprinkle the remaining 2 cups of mozzarella cheese evenly over the top. Finish with a light sprinkle of extra grated Parmesan cheese, if desired.
- Prepare for Baking: Cover the baking dish tightly with aluminum foil. This traps steam and helps the no-boil noodles cook through properly.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650