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Lasagna with Ground Beef and Mozzarella on a plate
Stroller Envy

Lasagna with Ground Beef and Mozzarella

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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Resting 15 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 9 regular dried lasagna noodles not no-boil
  • 1 lb ground beef 90% lean
  • 1 small onion diced
  • 3 garlic cloves minced
  • 48 oz marinara sauce two 24-ounce jars
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • 15 oz whole-milk ricotta
  • 1 large egg
  • 1/2 cup grated Parmesan
  • 3 cups shredded mozzarella divided
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon olive oil for dish

Method
 

  1. Heat oven to 375°F; oil a deep 9x13-inch baking dish. Boil noodles 2 minutes less than package time; drain and separate on a tray.
  2. Brown beef and onion in a skillet 8–10 minutes, breaking up beef, until 160°F. Drain fat. Cook garlic 30 seconds; add marinara, water and oregano. Simmer 10 minutes.
  3. Mix ricotta, egg, Parmesan and pepper. Spread 1 cup meat sauce in dish. Layer 3 noodles, half the ricotta mixture, 1 cup mozzarella and one-third of remaining sauce. Repeat once. Finish with 3 noodles, remaining sauce and remaining 1 cup mozzarella. Cover every noodle edge with sauce.
  4. Tent with foil so it doesn't touch cheese. Bake covered 35 minutes, then uncovered 15–20 minutes, until bubbling and center reaches 165°F. Rest 15 minutes; add basil.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
For freezer meals, divide the baked casserole into shallow portions and refrigerate promptly, within 2 hours. Once cold, wrap airtight and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator. Reheat thawed portions covered at 350°F for about 25–35 minutes, until the center reaches 165°F; larger portions take longer. Use a metal pan or follow your baking-dish manufacturer’s temperature-change directions.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.