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easy lasagna recipe
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Homemade Easy Lasagna

My Homemade Easy Lasagna is perfect for feeding a crowd, weeknight dinners, Holidays and bringing dinner to a friend. This recipe makes two 9 x 13 inch pans, so you can also freeze one for another dinner.
Course Dinner, Main Course
Cuisine Italian
Keyword berst lasagna recipe, best easy lasagna recipe, best lasagna, best lasagna recipe, easy homemade lasagna, easy lasagna, easy lasagna recipe, easy meat lasagna recipe, homemade lasagna recipe, how to make lasagna, lasagna, lasagna recipe, lasagna recipe easy, lasagna recipe ricotta, meat lasagna recipe, quick lasagna recipe, simple lasagna, traditional lasagna recipe easy
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 24
Calories 308.67kcal
Author Jenny
Cost $25

Equipment

  • Oven
  • Two 9 x 13 inch baking dishes
  • Large Skillet/Fry Pan
  • mixing bowl

Ingredients

Meat For Lasagna

  • 1 pound ground beef
  • 1 pound ground sausage
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Italian Seasoning
  • 3 24 ounce Jars Pasta Sauce

Ricotta Cheese Mixture

  • 2 32 ounce containers Ricotta Cheese
  • 1 cup freshly grated Parmesan Cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Italian Seasoning
  • 3 boxes Oven Ready/No Boil Lasagna Noodles
  • 8 cups shredded mozzarella cheese

Instructions

  • To prepare the lasagna meat, place the ground beef and ground sausage into a large pot over medium heat. Season with salt, pepper and Italian Seasoning, cooking until meat is browned. Drain and transfer meat to a large mixing bowl and stir in 1 jar of pasta sauce. Add 1/2 cup water to pasta jar, shake and add to meat sauce. Set aside meat sauce while you prepare the Ricotta mixture.
  • To prepare the Ricotta cheese mixture, place both containers of Ricotta into a large mixing bowl. Add the Parmesan cheese, salt, pepper and Italian Seasoning. Stir to combine.
  • Use two 9 x 13 inch baking pans or one large lasagna pan. Pour one jar of pasta sauce evenly into bottom of lasagna pans. Place lasagna noodles in a single layer over bottom of pan(s). Place a few tablespoons of Ricotta Cheese over each lasagna noodle, spread evenly. Top with a few tablespoons of meat sauce and a large handful of shredded cheese (about 1 cup) over top. Sprinkle with a couple tablespoons of fresh grated Parmesan Cheese. Repeat same steps for 2 more layers. For the final layer top with lasagna noodles then cover tops completely with last jar of pasta sauce and the rest of the shredded cheese. Preheat oven to 350 degrees F. and bake for 45-60 minutes, until noodles are tender, cheese slightly browned on top.

Nutrition

Calories: 308.67kcal | Carbohydrates: 6.9g | Protein: 22.15g | Fat: 21.2g | Saturated Fat: 10.96g | Cholesterol: 74.45mg | Sodium: 827.69mg | Potassium: 288.92mg | Fiber: 0.67g | Sugar: 2.02g | Vitamin A: 544.71IU | Vitamin C: 2.36mg | Calcium: 438.34mg | Iron: 1.27mg