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Meat Lasagna Recipe

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Meat Lasagna Recipe

Meat Lasagna Recipe

Meat Lasagna is a wonderful family favorite (in fact, it’s my husband’s absolute favorite dish – he could eat it multiple times a week and be happy). However, it can be a time-consuming recipe that’s not always the easiest to make during the busy work/school week. With a little help from store bought sauce and no-boil noodles, this recipe couldn’t be simpler, though. This dish is easy to customize to your family’s tastes, too.

For instance, you could:

– Substitute the ricotta cheese for cottage cheese for a leaner dish
– Substitute ground sausage or pork instead of the beef
-Substitute veggies (zucchini, squash, etc) for the meat to make it a vegetarian lasagna

No matter how you prepare it, you’ll have dinner on the table in no time.

Print

Meat Lasagna

Ingredients

Scale
  • 1 lb lean ground beef
  • 1 tablespoon olive oil
  • 1/2 large yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon dried basil
  • 1 (24oz) jar of your favorite tomato sauce
  • 1 egg
  • 1 container (16oz) ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 package no boil lasagna noodles
  • 2 cups mozzarella cheese, shredded
  • Salt and pepper to taste

Instructions

  1. In a large skillet, heat the olive oil and cook the onions over medium heat until they start to turn clear.
  2. Add the garlic and cook for just a minute, taking care not to burn it.
  3. Add the ground beef and turn the heat up to medium-high. Season the beef with the basil, salt and pepper.
  4. Once the beef is browned, drain the grease off.
  5. Add the beef and the tomato sauce to the skillet and simmer on low while you prepare the ricotta mixture.
  6. In a medium bowl, combine the ricotta, Parmesan cheese, and egg.
  7. Preheat the oven to 375-degrees.
  8. Spoon a little of the meat sauce into the bottom of a rectangle baking pan.
  9. Add the first layer of noodles, top with the ricotta cheese mixture, followed by more meat sauce, and a sprinkle of the mozzarella cheese.
  10. Repeat the layers until the pan is full.
  11. Bake 30-minutes until the sauce is bubbly and the cheese melted.
  12. Remove from the oven and let stand 5 minutes before cutting and serving.

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