I know many blogs have all kinds of fancy pants couture culinary treats, but I like to keep things much more simple. Call my palate unsophisticated, but I like to think that I know what type of food pleases people. I also like recipes that are easy to make (with ingredients that are easy to track down). So when you combine Italian with comfort food, I’m sold. Who doesn’t like lasagna? No, really, who? Below is the easiest, yet most impressive lasagna recipe under the sun. You’re welcome!
- 1 box of Barilla no-boil lasagna noodles
- 2 eggs
- 1 (15 ounce) container ricotta cheese
- 4 cups shredded mozzarella cheese
- 1/2 cup parmesan cheese
- 1 lb browned ground beef
- pasta sauce (I love Rao’s if you can find it)
- Preheat oven to 375.
In a medium sized bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
In a 13x9x3 pan, spread 1 cup of pasta sauce on bottom of pan.
Layer 4 uncooked lasagna noodles (it’s okay if they overlap), then 1/3 of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
Next layer, 4 uncooked lasagna noodles, 1/3 of the ricotta cheese mixture, and 1 1/2 Cups sauce.
Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture, remaining meat, and 1 cup of sauce.
For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
Bake covered with foil for 50-60 minutes.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving.
If you are using a shallower pan, make 3 layers rather than 4 to avoid boiling over.
How easy was that?