Description
An easy-to-prepare lasagna recipe utilizing no-boil noodles and a rich, hearty meat sauce layered with creamy ricotta and gooey mozzarella cheese. Perfect for busy weeknights.
Ingredients
Scale
- 1 lb extra lean ground beef
- 1 lb ground seasoned plant-based meat alternative
- 1 medium onion (diced)
- Olive oil
- 1 tsp salt
- 1 1/4 tsp black pepper (divided)
- 4 cloves garlic (minced)
- 1 Tbsp plus 1 tsp dry Italian seasoning
- 1 medium bay leaf
- 2 24 oz jars pasta sauce
- 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
- Step: Preheat the oven to 375°F. Spray a 13 x 9 inch baking dish with cooking spray.
- Step: On the stove top in a deep pot over medium-high heat cook beef, plant-based meat alternative and onion in a couple of drizzles of olive oil until browned. Season with salt and 1 tsp black pepper. Drain excess fat from pot.
- Step: To the pot add garlic, 1 Tbsp Italian seasoning and bay leaf. Cook for 1 minute.
- Step: Add pasta sauce, tomato sauce and basil. Simmer for 15 minutes then remove from the heat. Remove bay leaf from the sauce.
- Step: 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.
- Step: Ladle 1/2 cup sauce into the bottom of the prepared dish. Arrange one layer of lasagna noodles over sauce.
- Step: Spread noodles with 1/3 of the ricotta. Cover with 1/3 meat sauce then sprinkle with 1 cup mozzarella cheese.
- Step: Repeat layers, ending with noodles, meat sauce and 1 1/2 cups mozzarella cheese. Sprinkle the remaining Parmesan on top.
- Step: Cover with aluminum foil spritzed with cooking spray. Bake covered for 1 hour.
- Step: Uncover, and bake for an additional 15 minutes or until the noodles are fork tender.
- Step: 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.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 558 kcal
- Sugar: 11 g
- Sodium: 1340 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 150 mg