Description
A simple and delicious lasagna that uses no-boil noodles, gooey mozzarella, and creamy ricotta, perfect for weeknight dinners and casual gatherings.
Ingredients
Scale
- 2 pounds ground beef
- 1/2 tablespoon kosher salt
- 1 teaspoon cracked black pepper
- 1 large yellow onion, diced
- 2 jars Fresh to Market Pasta Sauce
- 2 boxes no-boil lasagna
- 1 pound mozzarella, grated
- 15 ounces ricotta
- 7.25 ounces roasted red bell peppers, julienned
- 1 tablespoon chopped Italian parsley, for garnish (optional)
Instructions
- Preheat oven to 350°F. Make sure the oven actually heats up before you call it done.
- Brown the ground beef in a large sauté pan and season with salt and pepper.
- Add onions and cook for 5 minutes until softened.
- Add pasta sauce, bring to a boil, and then reduce heat to simmer for 15 minutes.
- In a 9×13-inch baking dish, place a thin layer of the sauce mixture.
- Cover with pasta sheets and add another layer of sauce.
- Arrange strips of roasted red peppers about 2 inches apart.
- Cover liberally with mozzarella and dot with ricotta every 2 inches.
- Repeat the process twice, finishing with sauce and mozzarella on top.
- Cover and bake for 45 minutes.
- Uncover and bake for an additional 15 minutes until golden brown.
- Sprinkle with parsley and let rest for 10 to 15 minutes before cutting.
Notes
Let the lasagna rest after baking to help it hold together when serving. Use plenty of sauce to ensure the no-boil noodles cook through properly.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: lasagna, easy recipe, comfort food, weeknight dinner, cheesy lasagna