Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Easy Lasagna
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- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 601
- Total Fat
- 33 g
- Saturated Fat
- 16 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 33 g
- Cholesterol
- 131 mg
- Sodium
- 795 mg
Everyone loves lasagna. It’s perfect for feeding a big crowd and a hit at potlucks. But most people reserve it for a weekend cooking project since it can be time-consuming to construct. When the craving hits midweek, we’ve got you covered. This easy lasagna recipe has everything we love-- tender pasta, creamy ricotta and a rich tomato sauce--but it comes together in under an hour thanks to no-boil lasagna noodles and store-bought marinara. We zhuzh up the sauce with a glug of balsamic vinegar and a good swirl of butter, then a simple mix of ricotta, mozzarella and Parmesan brings it all together. Bake it for a half hour and voila! Lasagna that’s welcome any night of the week.
- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 601
- Total Fat
- 33 g
- Saturated Fat
- 16 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 33 g
- Cholesterol
- 131 mg
- Sodium
- 795 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, 2 teaspoons salt and a few grinds of pepper and cook, breaking it up with a wooden spoon and stirring occasionally, until the beef is browned and no longer pink in the middle, 5 to 6 minutes. Pour in the marinara sauce and bring to a simmer. Lower the heat to medium and continue to simmer until slightly reduced, 5 to 6 minutes. Add the balsamic vinegar and butter and stir until the butter is melted.
- Meanwhile, combine the ricotta, Parmesan, egg, 1 cup of the mozzarella, 1 teaspoon salt and a few grinds of pepper in a medium bowl.
- Spoon 1/2 cup of the sauce onto the bottom of a 9-by-13-inch baking dish. Lay 3 of the lasagna noodles over the sauce. Spread a third of the cheese mixture over the noodles, then spread a third of the remaining sauce over top. Repeat 2 more times, then lay the last 3 noodles on top. Sprinkle with the remaining 1 cup mozzarella.
- Bake until the noodles are softened, the cheese on top is melted and turning brown in some spots and the sauce is bubbling around the edges, about 30 minutes. Let cool for 5 minutes before slicing and serving.
