Oven Ready Lasagna Recipe
Easy and delicious Oven Ready Lasagna Recipe with rich layers of meat sauce, creamy ricotta, and melted cheese. No boiling required—just layer and bake!
Ingredients
For the Meat Sauce:
- 1 lb 450g ground beef or Italian sausage – Adds depth and a hearty, savory base. Swap with ground turkey or plant-based alternatives for a lighter option.
- 1 small onion finely chopped – Enhances flavor and provides a subtle sweetness.
- 2 cloves garlic minced – Infuses the sauce with bold, aromatic richness.
- 1 24 oz jar of marinara sauce – Choose a high-quality or homemade version for the best taste.
- 1 teaspoon dried oregano – A must for authentic Italian flavor.
- ½ teaspoon salt & ½ teaspoon black pepper – Seasoning that balances and enhances every layer.
For the Cheese Mixture:
- 15 oz 425g ricotta cheese – Creates a creamy, melt-in-your-mouth texture.
- 1 large egg – Helps bind the ricotta mixture giving it structure.
- ¼ cup fresh parsley chopped – Adds a hint of freshness and color.
- ½ teaspoon salt – A little seasoning goes a long way in balancing flavors.
For Assembling the Lasagna:
- 12 sheets of oven-ready lasagna noodles – No boiling required! They’ll absorb moisture from the sauce as they bake.
- 3 cups shredded mozzarella cheese – The secret to that irresistibly gooey cheesy topping.
- ½ cup grated Parmesan cheese – A sharp nutty finish that brings everything together.
Ingredient Tips for the Best Lasagna
- Use full-fat cheese for the richest flavor and creamiest texture.
- Go for a chunky marinara sauce to add extra body and depth.
- Want more layers? Simply use a larger dish and increase ingredients accordingly.
- Let the flavors develop by making the sauce a day ahead—it tastes even better!
Instructions
Step 1: Prepare the Meat Sauce
- A well-seasoned, hearty sauce is the foundation of a great lasagna.
- Brown the meat – In a large skillet over medium heat, cook ground beef or Italian sausage, breaking it apart as it browns. Drain any excess fat.
- Sauté the aromatics – Stir in chopped onion and minced garlic, cooking for 2–3 minutes until fragrant and softened.
- Simmer the sauce – Pour in marinara sauce, then season with oregano, salt, and black pepper. Stir well and let it simmer for 10 minutes to develop deep, rich flavors.
Step 2: Prepare the Ricotta Mixture
- This creamy, cheesy filling adds a luscious contrast to the bold meat sauce.
- In a medium bowl, combine ricotta cheese, egg, fresh parsley, and salt.
- Stir until smooth and well mixed—the egg helps bind the cheese mixture, ensuring a creamy yet structured consistency.
Step 3: Assemble the Lasagna
- Layering is where all the magic happens! Here’s how to build the perfect lasagna:
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish to prevent sticking.
- Start with sauce – Spread 1 cup of meat sauce evenly across the bottom of the dish.
- Layer the noodles – Arrange 3 oven-ready lasagna noodles over the sauce. No need to overlap; they will expand while baking.
- Add the ricotta mixture – Spread ⅓ of the ricotta mixture evenly over the noodles.
- Sprinkle cheese – Add ⅓ of the shredded mozzarella for that gooey, melty texture.
- Repeat layers – Continue layering sauce, noodles, ricotta, and mozzarella, finishing with a final layer of sauce and a generous sprinkle of cheese.
- Top with Parmesan – Sprinkle grated Parmesan over the final layer for extra depth of flavor.
Step 4: Bake to Perfection
- Cover and bake – Loosely cover the dish with foil to prevent the cheese from over-browning. Bake for 30 minutes.
- Uncover and finish baking – Remove the foil and bake for another 15 minutes, until the cheese is golden and bubbling.
- Let it rest – Allow the lasagna to sit for 10 minutes before slicing. This helps the layers set for easy serving.
Notes
Nutrition Information (Per Serving)
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 780mg
- Carbohydrates: 38g
- Fiber: 4g
- Sugar: 6g
- Protein: 28g