Description
An easy family lasagna made with ground beef, jarred marinara, creamy ricotta, and melted mozzarella. Includes oven directions and a two-layer crock pot variation.
Ingredients
-
1 pound ground beef
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
Salt and black pepper, to taste
-
1 package lasagna noodles, approximately 12 noodles for the oven version
-
15 ounces ricotta cheese
-
3 1/2 cups shredded mozzarella cheese, divided
-
1/2 cup grated Parmesan cheese
-
2 large eggs
-
1/4 teaspoon dried basil
-
48 ounces marinara sauce
Instructions
Oven Instructions
-
Preheat the oven to 375°F.
-
Brown the ground beef in a skillet over medium heat, breaking it into crumbles. Season with garlic powder, onion powder, salt, and pepper. Drain excess grease.
-
Cook the lasagna noodles according to the package directions. Drain and separate them so they don’t stick together.
-
In a bowl, mix the ricotta, 3 cups mozzarella, Parmesan, eggs, and dried basil.
-
Spread 1 cup marinara sauce across the bottom of a 9-by-13-inch baking dish.
-
Add a layer of noodles. Spread half the ricotta mixture over the noodles, followed by half the ground beef and approximately one-third of the remaining sauce.
-
Repeat with another layer of noodles, the remaining ricotta mixture, the remaining beef, and another third of the sauce.
-
Finish with a final layer of noodles, the remaining sauce. Make sure the sauce covers the noodles, including the edges.
-
Cover with foil and bake for 30 minutes. Remove the foil, add the remaining cheese + more, if you like, and bake for another 10 minutes, until hot and bubbly. If desired, broil for 2–3 minutes to brown the cheese, watching closely.
-
Let rest for 10 minutes before slicing and serving.
Crock Pot Variation
-
Brown and season the ground beef as directed above. Drain excess grease.
-
Mix the ricotta, 3 cups mozzarella, Parmesan, eggs, and dried basil.
-
Spread marinara sauce across the bottom of the crock pot.
-
Add the first layer of uncooked lasagna noodles, breaking them as needed to fit. Do not boil the noodles first. Top with half the ricotta mixture, half the ground beef, and sauce.
-
Add a second layer of uncooked lasagna noodles, followed by the remaining ricotta mixture, beef, and sauce. Finish with the remaining ½ cup mozzarella. Make sure all noodles, including the edges, are covered with sauce.Cover and cook on HIGH for 3–4 hours, until the noodles are tender.
-
Cover and cook on HIGH for 3–4 hours, until the noodles are tender.
-
If using gluten-free noodles, start checking before the three-hour mark because they may need a little less cooking time.
Notes
Gluten-free oven version: I use Jovial gluten-free lasagna noodles. Prepare them according to the package directions.
Two-layer crock pot version: Use only two layers of noodles, rather than the three layers in the oven version. The number of noodles needed will depend on their size and the shape of your crock pot.
Make ahead: Assemble the oven version the day before, cover, and refrigerate. A refrigerated lasagna may need additional baking time.
Cooking times: The main recipe timing is for the oven version. The crock pot variation requires 3–4 hours of cooking on HIGH.
- Prep Time: 20
- Cook Time: 45
- Category: Dinner
- Method: Baked
- Cuisine: Italian