No-Fuss Beef Lasagna with Ricotta and Mozzarella
Straightforward lasagna built in layers with seasoned ground beef, tomato sauce, creamy ricotta filling, and melted mozzarella. The uncooked noodles soften during baking, eliminating a prep step without sacrificing texture or flavor. Serve hot for family dinners or casual entertaining. This version prioritizes speed and ease while delivering classic Italian comfort.
Ingredients
- 1 pound ground beef, 93% lean or leaner
- ¼ teaspoon salt
- 26 ounces spaghetti sauce, jarred
- 14 ½ ounces Italian-style diced tomatoes, canned, undrained
- ¼ teaspoon ground red pepper
- 15 ounces ricotta cheese
- ¼ cup Parmesan cheese, grated
- 1 egg null, slightly beaten
- 10 lasagna noodles, uncooked
- 1 ½ cups mozzarella cheese, shredded
Instructions
- 1
Heat oven to 375F.
- 2
Brown ground beef in large nonstick skillet over medium heat, breaking into crumbles, about 8-10 minutes. Drain drippings and season with salt.
- 3
Stir spaghetti sauce, tomatoes, and red pepper into beef.
- 4
Combine ricotta, Parmesan, and egg in medium bowl.
- 5
Spread 2 cups beef sauce in 13x9-inch baking dish.
- 6
Arrange 4 lasagna noodles lengthwise in single layer over sauce. Place fifth noodle crosswise at end, breaking to fit. Press lightly into sauce.
- 7
Spread ricotta mixture over noodles.
- 8
Sprinkle 1 cup mozzarella over ricotta.
- 9
Top with 1.5 cups beef sauce.
- 10
Arrange remaining noodles in single layer and press into sauce.
- 11
Top with remaining beef sauce.
- 12
Bake at 375F for 45 minutes until noodles are tender.
- 13
Sprinkle remaining 0.5 cup mozzarella over top.
- 14
Let stand 15 minutes before serving.
Tips
Use uncooked noodles to save time; they absorb liquid and soften during the 45-minute bake without requiring pre-boiling.
Arrange noodles in a single, slightly overlapping layer for even cooking; pressing them into sauce helps them soften uniformly.
Let the finished lasagna rest 15 minutes before cutting; this allows layers to set and makes serving cleaner.
Good to Know
Cover and refrigerate up to 4 days. Freeze unbaked lasagna up to 3 months; thaw in refrigerator overnight before baking, adding 10-15 minutes to bake time if needed.
Assemble completely, cover tightly, and refrigerate up to 24 hours before baking. Bake from chilled state, adding 10-15 minutes to cooking time.
Serve hot in large portions with garlic bread and a simple salad. Pairs well with red wine or Italian beverages.
Common Mistakes
Do not skip pressing noodles into sauce to avoid uneven softening and dry pockets.
Do not omit the 15-minute rest to avoid layering collapse when cutting.
Do not use pre-cooked noodles to avoid an overly soft, mushy texture.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I prepare this lasagna ahead of time?
Yes. Assemble completely, cover with plastic wrap and foil, then refrigerate up to 24 hours. Bake from cold, adding 10-15 minutes to the baking time. You may also freeze unbaked lasagna up to 3 months.
What if I don't have uncooked lasagna noodles?
Standard cooked noodles work but will soften further during baking, potentially creating a mushy texture. If using cooked noodles, reduce bake time to 25-30 minutes and watch carefully for doneness.
How long can I keep leftover lasagna?
Store covered in the refrigerator for up to 4 days. Reheat in a 350F oven covered with foil for 20-25 minutes until warmed through, or microwave individual portions.