Ingredients
Scale
For the Meat Sauce:
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1 lb ground beef (or Italian sausage)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 (24 oz) jar of marinara sauce
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1 teaspoon Italian seasoning
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Salt and pepper to taste
For the Ricotta Mixture:
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1½ cups ricotta cheese
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1 egg
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½ teaspoon garlic powder
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¼ cup grated Parmesan
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Salt and pepper to taste
Other:
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8–10 oven-ready lasagna noodles (the no-boil kind)
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2 cups shredded mozzarella cheese
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Chopped fresh parsley or basil (optional, for garnish)
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Olive oil or nonstick spray for greasing the pan
Instructions
- Preheat the oven to 400°F (204°C). Lightly grease a rimmed sheet pan (about 9×13 or 10×15 works great).
- Brown the meat: In a skillet over medium heat, cook the ground beef and chopped onion until browned. Add garlic and cook another minute. Drain excess fat.
- Add the sauce: Stir in marinara and Italian seasoning. Simmer for 5 minutes, then season to taste with salt and pepper.
- Mix the ricotta filling: In a bowl, stir together ricotta, egg, garlic powder, Parmesan, and a pinch of salt and pepper.
- Assemble the lasagna:
– Spread a thin layer of meat sauce on the bottom of the sheet pan.
– Layer oven-ready noodles across the sauce (you may need to break a few to fit).
– Dollop and gently spread half the ricotta mixture over the noodles.
– Add more meat sauce, then sprinkle with mozzarella.
– Repeat the layers until you’ve used everything up, ending with mozzarella on top. - Cover with foil and bake for 25 minutes. Then remove foil and bake another 5–7 minutes until bubbly and golden on top.
- Let it rest for 5–10 minutes before slicing. Garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
